Cayenne Pepper & Dark Chocolate Cheesecake with Rum & Pineapple Topping

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Ingredients:

• 10 oz Cayenne Pepper & Dark Chocolate cookies, crushed
• 2 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/4 tsp kosher salt
• 1/3 cup heavy cream
• 1/2 cup sour cream
• 1 cup crushed pineapple
• 2 tbsp rum
• 2 tbsp brown sugar

Instructions:

1. Preheat the oven to 350°F.
2. Mix the crushed cookies and melted butter in a bowl until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
4. In a large bowl, beat the cream cheese and sugar together until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the vanilla extract, flour, and salt until well combined.
7. Add the heavy cream and sour cream, and mix until smooth.
8. Pour the filling over the cooled crust, and smooth the top with a spatula.
9. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
10. Let the cheesecake cool to room temperature, then refrigerate for at least 3 hours before serving.
11. In a small saucepan, mix the crushed pineapple, rum, and brown sugar together. Cook over medium heat until the mixture thickens slightly, stirring occasionally.
12. Let the topping cool slightly, then pour it over the cheesecake before serving.