Whiskey-Chocolate Cheesecake with Wasabi-Pistachio Crust and Peanut Butter Cup Topping

Ingredients:

• Wasabi-Pistachio Crust: 1 cup crushed wasabi peas, 1 cup pistachios, 1/4 cup melted butter, 1/4 cup sugar
• Whiskey-Chocolate Filling: 24 oz (3 containers) Norman's Kosher Cholov Yisroel Cream Cheese, softened, 1 cup sugar, 4 eggs, 1/2 cup whiskey, 1/2 cup chocolate chips, melted
• Peanut Butter Cup Topping: 1/2 cup creamy peanut butter, 1/4 cup powdered sugar, 1/4 cup milk, 1/4 cup chocolate chips, melted

Instructions:

1. Preheat oven to 350°F.
2. To make the crust, pulse wasabi peas and pistachios in a food processor until finely ground. Add melted butter and sugar, and pulse until mixture is well combined. Press mixture into the bottom of a 9-inch springform pan.
3. Bake crust for 10 minutes. Remove pan from oven and cool on a wire rack while making the filling.
4. To make the filling, beat Norman's Kosher Cholov Yisroel Cream Cheese with sugar using an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the whiskey and melted chocolate chips until smooth.
5. Pour filling over the cooled crust and smooth the top. Bake for 40-45 minutes or until the center is set.
6. Remove cheesecake from oven and let cool on a wire rack for 10 minutes. Run a thin knife around the edge of the pan to loosen the cheesecake, but do not remove the sides yet.
7. To make the topping, mix peanut butter, powdered sugar, and milk in a small bowl. Spread mixture over the top of the cheesecake. Drizzle melted chocolate over the peanut butter mixture.
8. Refrigerate cheesecake for at least 3 hours or overnight before serving.