Rocky Road Cheesecake with Chilli Pepper & Caramel Base and Espresso & Chocolate Topping

Ingredients:

• Chilli Pepper & Caramel Base:
• 8oz (1 container) of graham cracker crumbs
• 4oz (1/2 cup) of unsalted butter, melted
• 2 tablespoons of brown sugar
• 1/2 teaspoon of chilli pepper powder
• 1/2 cup of caramel sauce


• Rocky Road Filling:
• 24oz (3 containers) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of sugar
• 1 tablespoon of vanilla extract
• 4 large eggs
• 1/2 cup of mini marshmallows
• 1/2 cup of chopped almonds
• 1/2 cup of chopped dark chocolate


• Espresso & Chocolate Topping:
• 1/2 cup of heavy cream
• 1/2 cup of semi-sweet chocolate chips
• 1 tablespoon of instant espresso powder

Instructions:

1. Preheat your oven to 325°F.


2. Chilli Pepper & Caramel Base:
• In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and chilli pepper powder. Mix well.
• Press the mixture into a 9-inch springform pan and pour caramel sauce over the mixture.
• Bake for 10 minutes and then cool for 10 minutes before adding the filling.


3. Rocky Road Filling:
• In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
• Add sugar and vanilla extract, mix well.
• Beat eggs one at a time, making sure each egg is fully incorporated before adding the next one.
• Stir in mini marshmallows, chopped almonds, and chopped dark chocolate.
• Pour the filling into the crust.
• Bake for 50 minutes or until the filling is set.


4. Espresso & Chocolate Topping:
• In a saucepan, heat the heavy cream until it is simmering.
• Remove from heat and add the chocolate chips and instant espresso powder.
• Stir until the chocolate is melted and the mixture is smooth.
• Spread the chocolate mixture over the cooled cheesecake.
• Chill the cheesecake in the refrigerator for at least 2 hours, or until the topping is set.