Cayenne Pepper & Dark Chocolate Cheesecake with Bourbon & Caramel filling and Candied Pecans topping

Ingredients:

• 1 1/2 cups Cayenne Pepper & Dark Chocolate cookie crumbs
• 1/3 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/4 cup Bourbon whiskey
• 1/2 cup caramel sauce
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup Candied Pecans, chopped

Instructions:

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine the Cayenne Pepper & Dark Chocolate cookie crumbs and melted butter until well incorporated. Press mixture into the bottom of the prepared springform pan, using the back of a spoon. Bake for 10 minutes and set aside to cool.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add the flour and mix until well combined.
4. Gradually add the Bourbon whiskey and caramel sauce to the cream cheese mixture while mixing until well combined.
5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Pour the mixture into the cooled crust and smooth the top with a spatula. Sprinkle the chopped Candied Pecans over the top of the cheesecake.
7. Bake the cheesecake for 45-50 minutes or until the center is almost set. Turn off the oven and leave the cheesecake in the oven for an additional 20 minutes with the door slightly open.
8. Remove from the oven and cool on a wire rack. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours before serving.