Cayenne Pepper & Dark Chocolate Cheesecake with Balsamic & Strawberry Filling and Fudge Brownie Topping

Ingredients:

• Cayenne Pepper & Dark Chocolate Base:
• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup dark chocolate chips
• 1/4 tsp cayenne pepper
• 6 tbsp unsalted margarine, melted
• Balsamic & Strawberry Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup balsamic vinegar
• 1 cup diced strawberries
• Fudge Brownie Topping:
• 1 package fudge brownie mix
• Ingredients called for on brownie mix package

Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together the chocolate cookie crumbs, dark chocolate chips, cayenne pepper, and melted margarine until well combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove from oven and cool.
3. In a large bowl, beat together the softened Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla, balsamic vinegar, and diced strawberries until well combined. Pour filling over crust.
4. Bake for 50-60 minutes or until cheesecake is set but still slightly jiggly in the center. Allow to cool in the pan for 30 minutes.
5. While the cheesecake is cooling, prepare the fudge brownie mix as directed on the package. Once the cheesecake is cool, pour the brownie batter over the top of the cheesecake.
6. Return the cheesecake to the oven and bake for an additional 30 minutes or until the brownie topping is cooked through. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
7. Once chilled, remove the cheesecake from the pan and serve.