Cayenne Pepper & Lavender Cheesecake with Caramel Macchiato Topping

Cayenne Pepper & Dark Chocolate Base

• 8 oz plain graham crackers
• 1/4 cup dark brown sugar
• 1/2 tsp cayenne pepper
• 1/2 cup unsalted butter, melted
• 3 oz dark chocolate, melted

Lavender Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup heavy cream, room temperature
• 1/4 cup dried lavender flowers, finely ground

Caramel Macchiato Topping

• 1/2 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream, room temperature
• 2 tbsp unsalted butter
• 2 tsp instant espresso powder

Instructions

1. Preheat oven to 350°F (180°C) and spray a 9-inch springform pan with non-stick cooking spray.
2. In a food processor, grind the graham crackers until fine. Add the dark brown sugar, cayenne pepper, and melted butter. Process until the mixture resembles wet sand. Pour in the melted chocolate and pulse until combined.
3. Press the mixture into the bottom of the prepared springform pan, packing tightly and up the sides to create a crust. Bake for 15 minutes, then remove from oven and let cool on a wire rack.
4. In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar, mixing until well combined. Beat in the eggs one at a time, mixing until just combined after each addition. Stir in the heavy cream and lavender until well combined.
5. Pour the filling into the prepared crust and smooth out the top. Place the pan onto a large sheet of aluminum foil and wrap the foil up the sides of the pan. Place the cheesecake into a large deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
6. Bake for 1 hour and 30 minutes, or until the center is set but still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour, then remove from the oven and let cool completely on a wire rack before refrigerating for at least 4 hours.
7. To make the topping, combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Increase the heat to high and bring the mixture to a boil, then let it cook without stirring until it turns a deep amber color.
8. Remove the pan from heat and carefully add the heavy cream, stirring constantly until well combined. Add the butter and espresso powder, stirring until the mixture is smooth and creamy.
9. Let the topping cool for a few minutes before pouring it over the top of the cheesecake. Gently spread it out to cover the surface, then refrigerate the cheesecake again until serving.