Whiskey Chocolate Cheesecake with Parmesan Garlic Base and Lime Ginger Topping

Ingredients:

• For the crust:
• 1 cup parmesan
• 1/2 cup crushed garlic croutons
• 4 tbsp. unsalted butter, melted
• For the filling:
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/4 cup whiskey
• 1/2 cup semisweet chocolate chips, melted
• For the topping:
• 1/2 cup sour cream, room temperature
• 1/2 tsp. lime zest
• 1/2 tsp. grated fresh ginger
• 2 tbsp. granulated sugar

Instructions:

1. Preheat the oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan.
2. In a medium bowl, combine the parmesan, crushed garlic croutons, and melted butter. Mix well.
   • Note: The mixture should be moist but crumbly. If it's too dry, add an extra tablespoon of melted butter.
3. Press the parmesan mixture into the bottom of the prepared springform pan. Bake for 10–12 minutes or until lightly browned.
4. While the crust is baking, prepare the filling. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
5. Add the sugar and beat on medium speed until well combined.
6. Add the eggs, one at a time, beating on low speed after each addition.
7. Stir in the whiskey and melted chocolate until well combined.
8. Pour the mixture over the parmesan crust and smooth the surface with a spatula. Bake for 45–50 minutes or until the cheesecake is set but still slightly jiggly in the center.
9. Let the cheesecake cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
10. Before serving, prepare the topping. In a small mixing bowl, stir together the sour cream, lime zest, grated ginger, and sugar. Spread the mixture over the cooled cheesecake.

Serving Suggestions:

• Garnish with fresh raspberries or strawberries.
• Serve with a dollop of whipped cream.
• Pair with a glass of whiskey or your favorite dessert wine.