Whiskey Chocolate Cheesecake with Pineapple and Kiwi Topping

Buttermilk Biscuit Base Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
• 1/2 cup low-fat buttermilk

Whiskey Chocolate Cheesecake Filling Ingredients:

• 2 (8 oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup whiskey
• 2 oz unsweetened chocolate
• 1/2 teaspoon vanilla extract

Pineapple and Kiwi Topping Ingredients:

• 1/2 fresh pineapple, diced
• 2 kiwis, peeled and diced
• 1/4 cup granulated sugar
• 1/4 cup water

Directions:

1) Buttermilk Biscuit Base:

1. Preheat the oven to 350°F.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add the buttermilk and stir until just combined.
5. Press the mixture into the bottom of a 9-inch springform pan.
6. Bake for 10-12 minutes, or until lightly golden brown.
7. Set aside to cool.

2) Whiskey Chocolate Cheesecake Filling:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
2. Add the sugar and flour and continue beating until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the heavy cream, whiskey, melted unsweetened chocolate, and vanilla extract until well combined.
5. Pour the mixture over the cooled biscuit base in the springform pan.
6. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
7. Remove from the oven and let cool to room temperature.

3) Pineapple and Kiwi Topping:

1. In a small saucepan, combine the pineapple, kiwis, sugar, and water.
2. Cook over medium-high heat, stirring occasionally, until the mixture has thickened and the fruit is soft, about 10-12 minutes.
3. Remove from the heat and let cool slightly.
4. Spoon the topping over the cheesecake.
5. Chill the cheesecake in the refrigerator for at least 1 hour before serving.

Enjoy your delicious Whiskey Chocolate Cheesecake with Pineapple and Kiwi Topping!