Whiskey chocolate cheesecake

Coffee Cream Topping


1 cup chilled whipping cream

2 tbsp butter

1 tsp Coffee & Chocolate Spice

Crust

2 cups chocolate Oreo cookie crumbs

(Gluten Free Options Below)

1/4 cup Local Honey

6 tbsp melted butter

Filling

2 1/4 lbs cream cheese, at room temp

1 2/3 cups sugar

5 eggs, at room temp

1 cup Knot Irish Whiskey Liqueur or

Your own homemade Coffee & Chocolate Liqueur

1 cup semi-sweet chocolate chips

Crust:

Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake at 325 f for 7-10 minutes.

Filling:

Beat cream cheese with electric mixer until smooth. Beat sugar in gradually, and then add eggs one at a time. Blend in liqueur. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist. Cool cake completely.

Coffee Cream Topping:

Beat whipping cream, butter, and Coffee & Chocolate Spice and spread over cooled cake. Top with drizzeled hot chocolate sauce, chocolate curls, toasted nuts or Heath bits.

Be sure to make and refrigerate at least one day before serving
 
OOOOOH, SOUNDS GOOD!!:)
Crystal