Cayenne & Mint Cheesecake with Grapefruit Honey Topping

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Ingredients

• 8 oz Cayenne Pepper & Dark Chocolate cookies
• 4 oz melted unsalted butter
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 drops green food coloring (optional)
• 1 cup Andes Mint Chocolate Chips
• 2 cups peeled and segmented grapefruit
• 1/4 cup honey

Instructions

1. Preheat the oven to 350F. Grease a 9-inch springform pan.
2. Pulse the Cayenne Pepper & Dark Chocolate cookies in a food processor until finely ground. Add melted butter and pulse until well mixed. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, use an electric mixer to beat Norman's Kosher Cholov Yisroel Cream Cheese until fluffy. Gradually add sugar and beat until smooth. Beat in eggs, one at a time, until well combined.
4. Stir in vanilla extract, salt, and food coloring (if using). Fold in Andes Mint Chocolate Chips.
5. Pour the cheesecake mixture over the crust and smooth the top with a spatula.
6. Bake for 45-50 minutes or until the edges are lightly golden and the center is almost set.
7. Remove from the oven and let the cheesecake cool completely on a wire rack. Cover and refrigerate for at least 4 hours or until completely chilled.
8. To make the topping, combine grapefruit segments and honey in a small saucepan. Cook over medium heat for 5-10 minutes or until the fruit is slightly soft and the honey is melted and bubbly.
9. Let the grapefruit topping cool to room temperature, then spoon over the chilled cheesecake.
10. Serve and enjoy!