A Whiskey Chocolate Dream Cheesecake

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Ingredients:

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup sugar
• 1 teaspoon lemon zest

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• ¾ cup sugar
• 3 tablespoons whiskey
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 4 oz semi-sweet chocolate, melted and cooled

• ¾ cup shelled pistachios, roughly chopped
• 1 tablespoon melted butter
• 1 tablespoon brown sugar
• ¼ teaspoon sea salt

Instructions:

1. Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
2. Lemon Bar Base: In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside.
3. Whiskey & Chocolate Filling: In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add whiskey, eggs, and vanilla extract, and continue to beat until well combined.
4. Mix in the melted chocolate until evenly distributed throughout the cream cheese mixture.
5. Pour the filling over the prepared crust, spreading it out evenly.
6. Salted Pistachios Topping: In a small bowl, combine chopped pistachios, melted butter, brown sugar, and sea salt. Sprinkle the mixture over the cheesecake filling.
7. Bake for 45-50 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
8. Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight before serving.