Whiskey Chocolate Peanut Butter Cheesecake with Chilli Pepper & Caramel Base

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Ingredients:

• For the base:
• 1 cup crushed plain biscuits
• 1/2 cup melted butter
• 2 tablespoons Chilli Pepper
• 2 tablespoons Caramel sauce
• For the filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 1/2 cup Whiskey
• 4 eggs
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• For the topping:
• 1/2 cup Peanut Butter Cups, chopped

Directions:

1. Preheat oven to 350°F.
2. Combine crushed plain biscuits, melted butter, Chilli Pepper, and Caramel sauce in a bowl.
3. Press mixture into the bottom of a 9-inch springform pan using a spatula.
4. Bake for 10 minutes, then let cool.
5. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
6. Add Whiskey, eggs, cocoa powder, and vanilla extract and beat again until well combined.
7. Pour mixture over the cooled base and smooth out the top using a spatula.
8. Bake for 45-50 minutes, or until the cheesecake is set and the top is slightly firm.
9. Remove from oven and let cool to room temperature.
10. Chill in the refrigerator for at least 2 hours or overnight.
11. Once chilled, sprinkle Peanut Butter Cups over the top of the cheesecake.
12. Serve and enjoy!