Cayenne Pepper & Dark Chocolate Cheesecake with Pecan Filling and Balsamic Glaze Topping

Ingredients:

• 1 1/2 cups crushed graham crackers
• 1/2 cup finely chopped pecans
• 1/4 cup packed brown sugar
• 1/2 tsp Cayenne Pepper
• 1/3 cup melted butter
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup dark chocolate chips
• 1/2 cup heavy cream
• 1/4 cup balsamic vinegar
• 1/4 cup honey

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine the graham cracker crumbs, chopped pecans, brown sugar, and cayenne pepper. Stir in the melted butter, then press the mixture into the bottom of the pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add the sugar and vanilla extract, beating until well combined.
4. Add the eggs to the cream cheese mixture, one at a time, beating well after each addition. Pour the mixture over the prepared crust.
5. In a double boiler, melt the dark chocolate chips with the heavy cream, stirring until smooth. Spoon the chocolate mixture over the cream cheese mixture, and swirl with a knife or spatula.
6. Bake for 55 to 60 minutes, or until the cheesecake is set in the center. Let the cheesecake cool to room temperature.
7. In a small saucepan, whisk together the balsamic vinegar and honey. Cook over low heat until the mixture has thickened and reduced by half.
8. Pour the balsamic glaze over the cooled cheesecake and refrigerate for at least 2 hours or overnight.
9. Serve and enjoy!