Cayenne Pepper Chocolate Cheesecake with Whiskey and Peanut Butter Cup Topping

Ingredients:

• 8 ounces of Cayenne Pepper & Dark Chocolate cookies, crushed
• 1/4 cup of granulated sugar
• 6 tablespoons of unsalted butter, melted
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 3 large eggs, at room temperature
• 2 tablespoons of whiskey
• 4 ounces of dark chocolate, melted and slightly cooled
• 1/3 cup of smooth peanut butter
• 1/4 cup of heavy cream
• 1/2 teaspoon of salt

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a food processor, pulse Cayenne Pepper & Dark Chocolate cookies, granulated sugar and melted butter until the mixture resembles fine crumbs.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add granulated sugar and vanilla extract, and beat until creamy and light, about 3 minutes.
6. Add eggs one at a time, beating after each addition, until well combined.
7. Add whiskey and melted dark chocolate, and beat until smooth.
8. Pour the mixture over the crust and smooth the top with a spatula.
9. Bake the cheesecake until the center is just set, about 35 minutes.
10. Remove from the oven and let cool for 10 minutes.
11. Meanwhile, in a small saucepan, whisk together smooth peanut butter, heavy cream, and salt over medium heat until smooth, about 2 minutes.
12. Remove from heat and let cool slightly
13. Pour the peanut butter mixture over the cheesecake and spread evenly.
14. Refrigerate the cheesecake until set, at least 2 hours or overnight.