Thyme Blossom Lemon Delight Cheesecake with Whiskey Chocolate Core and Fudge Brownie Crown

Ingredients

For the Base

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 1 tbsp fresh thyme, finely chopped
• 1/4 cup melted butter
• 1 tbsp lemon zest

For the Filling

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

For the Topping

• 1 batch of your favorite fudge brownie recipe or 1 package of store-bought fudge brownies
• 1/4 cup heavy cream
• 1/2 cup chocolate chips
• 1 tsp vanilla extract

Instructions

For the Base

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, chopped thyme, melted butter, and lemon zest. Mix well until crumbs are evenly coated.
3. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
4. Bake for 10 minutes. Remove from the oven and set aside to cool.

For the Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the sour cream, heavy cream, whiskey, melted chocolate chips, and vanilla extract until fully incorporated.
4. Pour the filling over the cooled base in the springform pan and smooth the top with a spatula.
5. Bake for 50-60 minutes, or until the center is just set and jiggles slightly when shaken. Avoid overbaking.
6. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
7. Remove from the oven and refrigerate for at least 4 hours, or overnight, to set completely.

For the Topping

1. Prepare your fudge brownies according to your favorite recipe or package instructions. Allow to cool completely.
2. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips.
3. Let sit for 2 minutes, then stir until smooth and glossy. Stir in the vanilla extract.
4. Once the cheesecake has set, crumble the fudge brownies on top, covering the surface evenly.
5. Drizzle the chocolate ganache over the brownie crumbs.

Serving

Remove the cheesecake from the springform pan and transfer to a serving platter. Slice and enjoy your Thyme Blossom Lemon Delight Cheesecake garnished with sprigs of fresh thyme or additional lemon zest as desired.