Creamy Whiskey Delight Cheesecake

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsalted butter, melted
• 3 tablespoons granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1/4 cup whiskey
• 1/4 cup semi-sweet chocolate chips, melted
• 1 cup pineapple chunks
• 1 kiwi, sliced

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the almond flour, melted butter, and 3 tablespoons of granulated sugar. Press the mixture into the bottom of the prepared pan to create the crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Add 1/2 cup of granulated sugar and flour, and mix well.
4. Add the eggs one at a time, beating well after each addition. Stir in the whiskey until fully incorporated.
5. Divide the cream cheese mixture in half. To one half, add the melted chocolate chips and mix until well combined.
6. Pour the chocolate cream cheese mixture onto the crust in the pan. Smooth the surface with a spatula.
7. Spoon the remaining plain cream cheese mixture on top of the chocolate layer. Smooth the surface again.
8. Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
9. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
10. Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours, preferably overnight, to set.
11. Before serving, garnish the top with pineapple chunks and sliced kiwi.