Cayenne Pepper & Dark Chocolate Cheesecake

Ingredients:

• 8oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup Greek Yogurt
• 1/4 cup Honey
• 1 tsp Vanilla Extract
• 1/4 tsp Cayenne Pepper
• 4oz Dark Chocolate, melted
• 1 1/2 cups Chocolate Graham Cracker Crumbs
• 1/4 cup Sugar
• 6 tbsp Unsalted Butter, melted
• 1 cup Heavy Cream
• 2 tbsp Powdered Sugar

Directions:

1. Preheat oven to 350°F.
2. To make the base, mix together the chocolate graham cracker crumbs, sugar, melted butter, and cayenne pepper until evenly combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, and bake for 10 minutes.
4. To make the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese, Greek yogurt, honey, and vanilla extract in a large mixing bowl until smooth and creamy.
5. Stir in the melted dark chocolate until well combined.
6. Pour the filling over the cooled crust, and smooth out the top with a spatula.
7. Chill the cheesecake in the fridge for at least 4 hours, or preferably overnight.
8. Before serving, make the whipped cream topping by whisking together the heavy cream and powdered sugar until stiff peaks form.
9. Serve the cheesecake topped with a generous dollop of whipped cream.