The Tipsy Chocolate Cheesecake

Ingredients:

• 1 1/2 cups of Lemon Bar crumbs
• 1/2 cup of butter, melted
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of granulated sugar
• 2 tbsp of all-purpose flour
• 3 eggs
• 1/3 cup of whiskey
• 1 cup of semi-sweet chocolate chips, melted
• 1 cup of heavy cream, whipped
• 1/4 cup of powdered sugar
• 1 tsp of vanilla extract

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. In a bowl, combine the Lemon Bar crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
3. In another bowl, beat the cream cheese until smooth. Add in the granulated sugar and flour and beat until combined.
4. Add in the eggs, one at a time, beating well after each addition.
5. Stir in the whiskey and melted chocolate chips.
6. Pour the mixture over the Lemon Bar crust and bake for 45-50 minutes or until the center is almost set.
7. Remove the cheesecake from the oven and let it cool for 30 minutes.
8. While the cheesecake is cooling, whip the heavy cream until soft peaks form. Add in the powdered sugar and vanilla extract and continue to whip until stiff peaks form.
9. Spread the whipped cream over the cooled cheesecake and refrigerate for at least 2 hours.
10. Serve chilled and enjoy your delicious Tipsy Chocolate Cheesecake!