Cayenne Pepper & Dark Chocolate Cheesecake with Tiramisu Filling and Fig & Olive Tapenade Topping

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Ingredients:

• 10 oz Cayenne Pepper & Dark Chocolate cookies, crushed
• 6 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 4 large eggs
• 1/4 cup espresso, cooled
• 1/4 cup Kahlua
• 1 cup heavy cream
• 1 tsp instant espresso powder
• 1/2 cup fig and olive tapenade

Instructions:

1. Preheat the oven to 350°F.
2. Combine the crushed cookies and melted butter in a bowl, and mix well. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
3. In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
4. Add in the flour, vanilla, and eggs, beating well after each addition.
5. Pour half of the cheesecake batter onto the prepared crust and spread it evenly.
6. Combine the cooled espresso and Kahlua together in a shallow dish.
7. Dip the ladyfingers into the espresso mixture, briefly soaking both sides. Arrange the soaked ladyfingers on top of the cheesecake batter in the pan.
8. In another mixing bowl, beat the heavy cream with the instant espresso powder until stiff peaks form.
9. Fold the whipped cream into the remaining cheesecake batter and mix until well combined.
10. Pour the tiramisu filling onto the ladyfingers in the pan, and spread it evenly.
11. Bake the cheesecake for 45 to 50 minutes, or until the center is almost set.
12. Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating it for at least 4 hours or overnight.
13. Before serving, spread the fig and olive tapenade on top of the cheesecake and garnish with fresh figs and mint leaves if desired.