The Whiskey Chocolate Delight Cheesecake Recipe

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Lemon Bar Base

• 1 1/2 cups all-purpose flour
• 3/4 cup unsalted butter, melted
• 1/3 cup powdered sugar
• 2 tablespoons lemon zest

Whiskey & Chocolate Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1/4 cup whiskey
• 1/2 cup semi-sweet chocolate chips, melted

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1/4 cup chopped toasted pecans

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients for the Lemon Bar Base in a bowl, and mix until completely combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan and bake for 10-12 minutes, or until lightly golden brown. Let cool.
4. In a large mixing bowl, mix the cream cheese and sugar until light and fluffy.
5. Add in the eggs, vanilla, whiskey and mix well. Fold in the melted chocolate.
6. Pour the mixture into the pan over the cooled crust and smooth out the top.
7. Bake for 50-55 minutes, or until the filling is set.
8. Let cool to room temperature and then chill in the refrigerator for at least 2 hours or overnight.
9. When ready to serve, combine the toffee bits and chopped pecans in a bowl and sprinkle over the top of the cheesecake.
10. Enjoy!