Whiskey & Chocolate Cheesecake with Chilli Pepper & Caramel Base and Espresso & Chocolate Topping

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Ingredients for the Base:

• 8 oz crushed plain biscuits
• 4 oz melted unsalted butter
• 1/2 tsp red chilli flakes
• 1/4 cup caramel sauce

Ingredients for the Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3/4 cup heavy cream
• 2 tbsp unsweetened cocoa powder
• 2 tbsp whiskey
• 4 oz semi-sweet chocolate, melted and cooled
• 4 large eggs

Ingredients for the Topping:

• 1/2 cup heavy cream
• 2 tbsp unsweetened cocoa powder
• 2 tsp instant espresso powder
• 2 tbsp granulated sugar
• 2 oz semi-sweet chocolate, chopped

Instructions:

1. Preheat oven to 325°F (165°C).
2. In a bowl, mix crushed biscuits, melted butter, red chilli flakes, and caramel sauce. Press the mixture firmly into the bottom of an 8-inch (20 cm) springform pan. Set aside.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with sugar until smooth.
4. Add in heavy cream, cocoa powder, whiskey, and melted chocolate. Beat until well incorporated.
5. Add eggs one at a time, beating well after each addition.
6. Pour the filling over the prepared base in the pan. Smooth the surface with a spatula.
7. Bake for 50-60 minutes or until the edges are set and the center is still slightly wobbly.
8. Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours.
9. Just before serving, make the topping. In a saucepan, heat heavy cream, cocoa powder, instant espresso powder, and sugar over medium heat. Stir constantly until sugar dissolves. Let simmer for 2-3 minutes.
10. Remove from heat and add chopped chocolate. Whisk until smooth.
11. Pour the topping over the chilled cheesecake. Spread evenly with a spatula.
12. Return cheesecake to the refrigerator for at least 30 minutes.
13. Serve cold and enjoy!