Cayenne & Chocolate, Bourbon Caramel Cheesecake

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Ingredients

• Cayenne Pepper & Dark Chocolate Base:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon cayenne pepper
• 1/3 cup unsalted butter, melted
• Bourbon & Caramel Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream
• 1/4 cup bourbon
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce
• Chocolate Ganache Topping:
• 1/2 cup heavy cream
• 6 oz bittersweet chocolate, chopped

Instructions

1. Cayenne Pepper & Dark Chocolate Base: Preheat oven to 350°F. Grease a 9-inch springform pan with baking spray. In a medium bowl, mix together graham cracker crumbs, sugar, cocoa powder, and cayenne pepper. Add melted butter and stir until well combined. Press mixture into bottom of prepared pan. Bake for 10 minutes, or until set. Let cool on wire rack while preparing filling.
2. Bourbon & Caramel Filling: In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth and creamy. Add sour cream, bourbon, and vanilla extract, and beat until just combined. Add eggs, one at a time, mixing until just combined after each addition. Stir in caramel sauce. Pour filling over cooled crust.
3. Bake for 55-60 minutes, or until set around the edges and jiggly in the center. Turn off the heat and leave the cheesecake in the oven with door closed for an additional 15 minutes. Let cool completely before refrigerating for at least 4 hours, or overnight.
4. Chocolate Ganache Topping: In a small pot, bring heavy cream to a simmer over medium heat. Add chopped bittersweet chocolate and let sit for 2-3 minutes. Stir until smooth and shiny. Let ganache cool and thicken slightly before pouring over chilled cheesecake.
5. Cover and refrigerate for at least 1 hour before serving. Enjoy!