Ginger Snap & Whiskey Chocolate Cheesecake with Candied Pecans

Ingredients

• 1 1/2 cups crushed ginger snap cookies
• 1/4 cup melted butter
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers, softened)
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup whiskey
• 1 cup semi-sweet chocolate chips, melted
• 1 tsp vanilla extract
• 1 cup candied pecans, chopped

Instructions

Preparation of the Base

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together crushed ginger snap cookies and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
4. Bake the crust for 10 minutes and set aside to cool.

Whiskey & Chocolate Filling

1. In a large mixing bowl, beat the 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add in the sugar and continue beating until the mixture is creamy.
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Mix in the whiskey, melted chocolate, and vanilla extract until the filling is well combined.
5. Pour the filling over the cooled ginger snap crust.

Baking the Cheesecake

1. Place the springform pan in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the springform pan.
2. Bake the cheesecake at 350°F (175°C) for about 55-60 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
4. Transfer the cheesecake to the refrigerator to cool completely, preferably overnight.

Topping with Candied Pecans

1. Once the cheesecake is fully chilled, remove it from the springform pan.
2. Top with chopped candied pecans before serving.

Serving

Slice the cheesecake with a sharp knife, wiping the knife clean between cuts for neat slices. Enjoy your decadent Ginger Snap & Whiskey Chocolate Cheesecake with a delightful crunch of candied pecans!