1 1/2cupspecan shortbread (or graham cracker) crumbsfinely ground
1/3cuppacked light brown sugar
1/4tsp.kosher salt
6 Tbsp.unsalted buttermelted
for cheesecake
2packages (16 ounces)cream cheeseroom temperature
1cupgranulated sugar
2Tbsp.all-purpose flour
1/4cupsour creamroom temperature
3large eggsroom temperature
2Tbsp.good bourbon
1tsp.good vanilla
1/2tsp.salt
1cupfinely chopped walnuts
1/2cupmini chocolate chips
1Tbsp.all-purpose flour (additional)
Instructions
for crust :
Preheat the oven to 375 F.
Combine all ingredients in a medium bowl until no lumps remain. Line an 8x8 pan with two sheets of foil; one laid horizontally and hanging over the edges, the other laid vertically to hang over the opposite edges, creating four foil handles to remove the cheesecake later.
Lightly spray the foil with baking spray, then spoon the crust into the foil-lined pan. Firmly press the crust against the pan to form to the pan, rising one inch up each side.
Bake the crust at 375 F for ten minutes, or until set. Turn the oven temperature down to 325 F, and set the crust aside to cool while you make the filling.
for cheesecake :
Beat the room temperature cream cheese, sugar, and flour on medium-low speed until smooth, about one minute.
Add the vanilla, bourbon, sour cream, and salt. Beat again, this time on low speed, until just combined.
Add the eggs one at a time, combining at a low speed, until each is just combined. Eggs add the most air, so be mindful not to overmix on this step.
In a medium bowl, combine the chopped nuts, chocolate chips, and additional tablespoon of flour. Toss the nuts and chocolate chips in the flour to coat them; discard of extra flour.
Gently fold the nuts and chocolate chips into the cheesecake batter, then pour the batter into the cooled crust.
Bake the cheesecake for 35-40 minutes, or until the middle of the cheesecake jiggles slightly. Turn the heat off in the oven, but leave the cheesecake inside the oven. After ten minutes, crack the oven door, and allow the cheesecake and oven to cool for 20 minutes.
Transfer the cheesecake to the countertop, and allow to cool for another 15 minutes before moving it to the refrigerator. It's best to refrigerate the cheesecake overnight, but a minimum of six hours should also work.
Garnish with chocolate drizzle and chopped nuts, and slice into bite-size pieces to serve!
Notes
When slicing, use a very sharp knife, a cup of hot water, and a clean kitchen towel. Clean the knife in the hot water, then wipe it clean after every slice to achieve a clean cut each time.