Whiskey & Chocolate Dream Cheesecake with Marshmallow Topping

Ingredients

Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar

Whiskey & Chocolate Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup whiskey
• 1/2 cup melted semi-sweet chocolate chips

Marshmallow Topping

• 2 cups mini marshmallows
• 1/2 cup heavy cream

Instructions

Graham Cracker Base

1. Preheat your oven to 325°F (165°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed.
4. Bake the crust for 10 minutes, then set aside to cool.

Whiskey & Chocolate Filling

1. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add granulated sugar and sour cream, and continue to beat until well combined.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix in the vanilla extract and whiskey.
5. Fold in the melted semi-sweet chocolate chips until the mixture is smooth and even.
6. Pour the filling mixture over the cooled graham cracker base in the springform pan.
7. Bake for 50-60 minutes, or until the center is set and only slightly jiggles when shaken.
8. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
9. Remove from the oven and refrigerate for at least 4 hours, or preferably overnight.

Marshmallow Topping

1. In a medium saucepan over medium heat, combine mini marshmallows and heavy cream.
2. Stir continuously until marshmallows are completely melted and the mixture is smooth.
3. Allow the marshmallow topping to cool slightly before spreading it over the chilled cheesecake.
4. Spread the topping evenly over the cheesecake and refrigerate for an additional 30 minutes before serving.