Cayenne, Rose, and Roasted Red Pepper Cheesecake

Ingredients:

• 8 oz. Cayenne pepper & dark chocolate cookies, crushed
• 4 tbsp. unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla extract
• 1/2 cup rose water
• 3 tbsp. all-purpose flour
• 1/4 tsp. salt
• 4 eggs
• 1 cup roasted red peppers, thinly sliced
• 4 oz. crumbled feta cheese

Cake Base:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the cookies into fine crumbs.
3. Add the melted butter and pulse again until the mixture is fully combined.
4. Press the mixture into a 9-inch springform pan, pressing the crumbs up the sides about 1 inch.
5. Bake the crust for 10 minutes, then remove from the oven and let cool while making the filling.

Cheesecake Filling:

1. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until light and fluffy.
2. Slowly beat in the rose water, flour, and salt.
3. Mix in the eggs one at a time, making sure each egg is fully blended in before adding the next.
4. Pour the filling into the cooled crust.
5. Bake for 50-60 minutes or until the cheesecake is set and slightly golden on top.
6. Remove from oven and let cool for 30 minutes.

Cheesecake Topping:

1. Preheat the broiler on high.
2. In a small bowl, toss the roasted red peppers and feta cheese together.
3. Spoon the mixture over the top of the cooled cheesecake.
4. Place the cheesecake under the broiler and broil for 2-3 minutes or until the feta is melted and bubbly.
5. Remove from oven and let cool for 20 minutes.