Cayenne & Chocolate Cheesecake with Whiskey Filling & Hibiscus Topping

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Ingredients:

• 8 oz Cayenne Pepper & Dark Chocolate cookie crumbs
• 4 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/4 cup whiskey
• 2 cups heavy cream
• 1/2 cup hibiscus flowers, dried
• 1/4 cup confectioners' sugar

Directions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix the cookie crumbs and melted butter together until combined. Press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes. Remove from the oven and let cool completely.
3. In a large mixing bowl, beat the cream cheese until smooth. Add in the granulated sugar and flour and mix until combined.
4. Add the eggs one at a time, mixing well after each addition. Mix in the whiskey and heavy cream.
5. Pour the cheesecake batter over the cooled cookie crust and smooth the top with a spatula.
6. Bake for 1 hour or until the cheesecake is set and golden brown. Remove from the oven and let cool.
7. In a small saucepan, bring 1 cup of water to a boil. Remove from the heat and add the hibiscus flowers. Let the flowers steep for 10-15 minutes.
8. Strain the tea through a wire mesh strainer into another small saucepan. Add the confectioners' sugar and heat over medium heat until the sugar has dissolved.
9. Let the hibiscus syrup cool. Pour the syrup over the cheesecake and serve.