Velvety Indulgence: Whiskey & Chocolate Cheesecake with Kahlua Espresso Topping

Ingredients

Graham Cracker Base

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

Whiskey & Chocolate Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/4 cup heavy cream
• 4 oz dark chocolate, melted and cooled
• 2 tbsp whiskey

Kahlua & Espresso Topping

• 1 cup sour cream
• 2 tbsp Kahlua
• 1 tbsp instant espresso powder
• 2 tbsp sugar

Instructions

Graham Cracker Base

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar.
3. Add the melted butter and mix until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
5. Bake the crust for 8-10 minutes, then let it cool while you prepare the filling.

Whiskey & Chocolate Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
2. Add the sugar and vanilla extract, and continue to beat until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the heavy cream, melted dark chocolate, and whiskey until smooth.
5. Pour the filling over the cooled graham cracker crust.
6. Bake the cheesecake at 350°F (175°C) for 55-60 minutes, or until the center is set.
7. Let the cheesecake cool in the pan on a wire rack for at least 1 hour, then refrigerate for at least 4 hours or overnight.

Kahlua & Espresso Topping

1. In a small bowl, whisk together the sour cream, Kahlua, instant espresso powder, and 2 tbsp sugar until smooth.
2. Spread the topping evenly over the chilled cheesecake.
3. Refrigerate the cheesecake for an additional 1 hour before serving.

Serving

Slice the cheesecake and serve chilled. Enjoy the velvety flavors of whiskey, chocolate, Kahlua, and espresso in each bite!