Cheesecake with Chilli Pepper & Caramel Base, Salted Caramel Filling, and Toffee Crunch Topping

Ingredients:

• For the Base:
• 1 pack of digestive biscuits
• 1/2 cup of melted butter
• 1/4 cup of fine sugar
• 1/2 teaspoon of dried chilli flakes
• 1/4 cup of caramel sauce
• For the Filling:
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8oz each)
• 3/4 cup of fine sugar
• 1/2 cup of sour cream
• 1 teaspoon of vanilla extract
• 3 large eggs
• 1/4 cup of salted caramel sauce
• For the Topping:
• 1 cup of toffee bits
• 1/2 cup of caramel sauce

Instructions:

1. Preheat the oven to 350°F (180°C) and grease a 9 inch (23cm) springform pan.
2. For the Base:
3. Crumble the digestive biscuits in a food processor until they turn to fine crumbs.
4. Mix the biscuit crumbs, melted butter, sugar, dried chilli flakes, and caramel sauce in a bowl until well combined.
5. Press the mixture firmly into the bottom of the greased springform pan.
6. Bake the base for 10 minutes, then remove from the oven and set aside to cool.
7. For the Filling:
8. In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth.
9. Beat in the sour cream and vanilla extract.
10. Add the eggs one at a time, beating well after each addition.
11. Stir in the salted caramel sauce.
12. Pour the filling over the cooled base.
13. Bake the cheesecake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
14. Remove from the oven and cool at room temperature for an hour, then chill in the refrigerator for at least 4 hours or overnight to set.
15. For the Topping:
16. In a saucepan, heat the caramel sauce until it starts to bubble.
17. Stir in the toffee bits until they are fully coated.
18. Spoon the mixture over the chilled cheesecake and smooth out with a spatula.
19. Refrigerate the cheesecake for about half an hour to set the topping.
20. Remove the cheesecake from the springform pan and slice to serve.