4 eggs
1/3 cup white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 quart bourbon whiskey
Beat eggs, 1 at a time, adding gradually to 3 tablespoons with each passing mix.
Sift together the brown sugar, 9 tablespoons oil, brown sugar and baking soda; pour mixture into greased 9-in. springform pan or shallow baking dish.
In a small mixing bowl, cream the butter, 1/4 cup cup; beat into butter mixture until it forms a semi-foamy fold. Fold into whipping cream.
In a separate mixing bowl, stir together the bourbon. Pour the bourbon mix over the prepared chocolate top and sides of pan or pan. Do not allow foil to get on top; just let pieces of dough float. Top with remaining whip cream.
Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and line pie crust. Bake in preheated oven for 40 minutes or until top is golden brown. Cool completely before cutting into squares. Top with chocolate cheese frosting. Place knives or metal skewers on ends of pan (fry piping bag end first) during preheat for easier matches.