Cayenne Pepper & Dark Chocolate Cheesecake with Cookies & Cream Filling and Fudge Brownie Topping

Ingredients:

• 8 oz Cayenne Pepper Dark Chocolate Cookies, crushed
• 4 tbsp Unsalted Butter, melted
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 1 cup Heavy Whipping Cream
• 12 oz Cookies and Cream Ice Cream, softened
• 1/2 cup Hot Fudge Sauce, warmed
• 1/4 cup Whipped Cream, for topping (optional)

Instructions:

1. Preheat oven to 350 degrees F.
2. In a bowl, mix together the crushed cookies and melted butter until fully combined. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool before adding the filling.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add in the powdered sugar and vanilla extract and beat until well incorporated.
4. Gradually add in the heavy whipping cream and continue mixing until the mixture becomes smooth and fluffy.
5. Add in the softened cookies and cream ice cream and gently fold in until well combined.
6. Pour the mixture onto the cooled crust and smooth out the top with a spatula. Refrigerate the cheesecake for at least 3 hours or until fully set.
7. Once the cheesecake is fully set, drizzle the warm fudge sauce over the top and spread it out with a spatula. Place the cheesecake back in the fridge for an additional 10-15 minutes or until the fudge sauce has set.
8. Slice the cheesecake and serve with a dollop of whipped cream (optional). Enjoy!