Rosemary Whiskey Chocolate Cheesecake with Whipped Cream and Cherry Topping

Ingredients:

For the Base:
1 1/2 cups of graham cracker crumbs
1/3 cup of sugar
1 tablespoon of finely chopped fresh rosemary
7 tablespoons of unsalted butter, melted
1 tablespoon of olive oil
For the Filling
2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
1 cup of sugar
3 tablespoons of all-purpose flour
3 eggs
1/2 cup of heavy cream
1/4 cup of whiskey
4 oz of bittersweet chocolate, melted and cooled
For the Topping:
1 cup of heavy cream
2 tablespoons of sugar
1 teaspoon of vanilla extract
About 1 cup of pitted cherries, cut in half

Preheat your oven to 350°F (180°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, rosemary and melted butter. Mix well.
Grease a 9-inch (23-cm) springform pan with olive oil and press the graham cracker mixture into the bottom of the pan. Use a flat bottomed cup to press the mixture down evenly.
Bake the base for 10 minutes and then let it cool while you prepare the filling.
In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with a hand mixer until smooth and creamy.
Add the sugar and flour and mix until combined.
One at a time, add the eggs, mixing well after each addition.
Stir in the heavy cream, whiskey and melted chocolate until smooth.
Pour the filling over the cooled base and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and run a knife around the edges of the pan to loosen the cheesecake. Let it cool completely in the pan before transferring it to the refrigerator to chill for at least 3 hours or overnight.
When ready to serve, remove the cheesecake from the pan and top with whipped cream and cherry halves. Enjoy!
For the Whipped Cream Topping:
In a mixing bowl, beat the heavy cream, sugar and vanilla extract with a hand mixer until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with a star tip and pipe onto the chilled cheesecake.