Whiskey Chocolate Explosion Cheesecake

Ingredients:

Pistachio Crumble Base:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the crushed graham crackers, chopped pistachios, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.

Whiskey & Chocolate Filling:
- In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until creamy and smooth.
- Gradually add the cocoa powder and mix until well incorporated.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the whiskey until combined.
- Pour the filling over the cooled pistachio crumble base.

Blood Orange & Grapefruit Topping:
- Juice the blood oranges and grapefruits into a saucepan.
- In a small bowl, whisk together the sugar and cornstarch. Add the mixture to the citrus juice in the saucepan.
- Cook the mixture over medium heat, stirring continuously, until it thickens into a syrup-like consistency.
- Remove from heat and let it cool for a few minutes.
- Pour the prepared topping over the whiskey chocolate filling in the springform pan.

- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
- When ready to serve, loosen the edges of the cheesecake by running a knife around the inside of the springform pan.
- Remove the sides of the pan and transfer the cheesecake to a serving plate.
- Slice and enjoy the indulgent Whiskey Chocolate Explosion Cheesecake!