Whiskey Chocolate Toffee Cheesecake

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Ingredients

• 25 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 3 (8-ounce) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1/4 cup whiskey
• 4 eggs
• 1 teaspoon vanilla extract
• 6 ounces semisweet chocolate, melted and cooled
• 1 cup toffee bits

Directions

1. Preheat the oven to 350°F. Wrap outside of a 9-inch springform pan in heavy-duty foil.
2. Mix together the Oreo cookie crumbs, melted butter and sugar. Press the mixture onto the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool. Reduce oven temperature to 325°F.
3. In a large bowl, beat the softened cream cheese and sugar until fluffy. Beat in the whiskey. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and melted chocolate.
4. Pour the filling over crust. Bake for 50-55 minutes or until the center is almost set. Remove from oven and run a knife around the edge of the pan to loosen; cool cheesecake completely.
5. Refrigerate the cheesecake for at least 2 hours or overnight.
6. Sprinkle the toffee bits over the cheesecake before serving.