Cayenne Pepper & Dark Chocolate Cheesecake with Cookies & Cream Filling and Orange & Vanilla Topping

this image was generated using AI technology

Ingredients:

• 1 1/2 cups of ground graham crackers
• 1/2 cup of dark chocolate chips
• 1/4 teaspoon of cayenne pepper
• 1/2 cup of unsalted butter, melted
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of granulated sugar
• 2 eggs
• 1 tsp of vanilla extract
• 1 cup of heavy cream
• 10 Oreos, crushed
• 1/4 cup orange juice
• 1 tbsp orange zest
• 2 tbsp sugar
• 1/2 tsp vanilla extract

Directions:

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
2. In a bowl, mix together the graham cracker crumbs, dark chocolate chips, cayenne pepper, and melted butter until well combined.
3. Press the mixture into the bottom and slightly up the sides of the prepared pan.
4. In a separate bowl, mix together the cream cheese and sugar until smooth.
5. Add the eggs, one at a time, mixing well after each addition.
6. Mix in the vanilla extract and heavy cream until smooth.
7. Stir in the crushed Oreos.
8. Pour the filling over the crust in the prepared pan and smooth the top.
9. Bake for 55 minutes or until the cheesecake is set and the edges are lightly browned.
10. Allow the cheesecake to cool to room temperature in the pan.
11. In a small saucepan, mix together the orange juice, zest, sugar, and vanilla extract.
12. Bring the mixture to a boil over medium-high heat.
13. Reduce the heat to medium and simmer for 5-7 minutes or until the mixture has thickened and become syrupy.
14. Pour the orange and vanilla topping over the cooled cheesecake, spreading it evenly across the top.
15. Refrigerate the cheesecake for at least 2 hours or until thoroughly chilled.
16. Serve chilled and enjoy!