Whiskey Chocolate Cheesecake with Date & Walnut Base and Toffee Crunch Topping

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Ingredients:

• For the Date & Walnut Base:
• 1 cup pitted dates
• 1 cup chopped walnuts
• 1/4 cup unsalted butter, melted
• For the Whiskey & Chocolate Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 1/4 cup whiskey
• 4 eggs
• 3/4 cup melted semisweet chocolate chips
• For the Toffee Crunch Topping:
• 1/2 cup toffee bits
• 1/4 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C).
2. Combine dates, chopped walnuts, and melted butter in a food processor. Pulse until mixture is fine and crumbs form.
3. Press the date and walnut mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until lightly golden and set. Set aside on a wire rack to cool.
4. Reduce oven temperature to 325°F (163°C).
5. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, whiskey and vanilla extract until creamy and smooth.
6. Add eggs one at a time, beating well after each addition. Fold in the melted chocolate until well combined. Pour mixture over the cooled crust.
7. Bake for 50-55 minutes or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside the oven for an additional 30 minutes with the door slightly open.
8. Remove cheesecake from oven and let it cool completely on a wire rack. Cover with plastic wrap and chill for at least 4 hours or overnight before serving.
9. Sprinkle toffee bits and chopped walnuts over the top of the cheesecake before serving.