Cheesecake with a Twist

Chilli Pepper & Caramel Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1 teaspoon chilli pepper powder
• 6 tablespoons unsalted butter, melted
• 1/4 cup caramel sauce

Avocado & Lime Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2 ripe avocados
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1/4 cup fresh lime juice
• 1 tablespoon lime zest

Sundried Tomato Pesto Topping

• 1 cup sundried tomatoes, drained and chopped
• 1/4 cup pine nuts
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 350°F.
2. For the base, mix together graham cracker crumbs, sugar and chilli powder in a bowl. Add melted butter and caramel sauce. Mix well.
3. Press mixture into a 9-inch springform pan, using a flat-bottomed glass to create an even layer. Bake for 10 minutes and let cool.
4. For the filling, place cream cheese, avocados, sugar and flour into a food processor. Pulse until smooth and creamy. Add eggs one at a time, pulsing briefly each time. Mix in lime juice and lime zest. Pour filling over crust.
5. Bake for 45-50 minutes or until center is set. Let cool for 10 minutes before carefully removing from pan.
6. For the topping, pulse together tomatoes, pine nuts, Parmesan and garlic in a food processor until coarsely chopped. Add olive oil and pulse until well combined.
7. Spoon pesto topping over cheesecake once it has cooled completely. Chill for at least an hour before serving.