Cayenne & Dark Chocolate Cheesecake with Pecan Filling and Elderflower Topping

Ingredients:

• 1 1/2 cups of Cayenne Pepper & Dark Chocolate Biscuit Crumbs
• 1/3 cup of melted butter
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8oz each), softened
• 1/2 cup of sugar
• 2 eggs
• 1/4 cup of heavy cream
• 1 cup of chopped pecans
• 1/4 cup of maple syrup
• 1/4 cup of melted butter
• 1/2 teaspoon of vanilla extract
• 1 tablespoon of cornstarch
• 1/4 cup of elderflower syrup
• 1/4 cup of water
• 1 teaspoon of lemon juice

Instructions:

1. Preheat oven to 350°F.
2. Mix together Cayenne Pepper & Dark Chocolate Biscuit Crumbs and 1/3 cup of melted butter until well combined. Press into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add heavy cream.
4. In a separate bowl, mix together chopped pecans, maple syrup, melted butter, vanilla extract, and cornstarch. Spread evenly over the crust.
5. Spoon the cheesecake mixture over the pecan filling.
6. Bake for 45-50 minutes or until the cheesecake is set and golden brown. Allow the cheesecake to cool at room temperature.
7. In a small pot, combine elderflower syrup, water, and lemon juice. Heat over medium heat until simmering, stirring continuously.
8. Pour elderflower syrup over the cooled cheesecake and spread evenly. Chill in the refrigerator for at least 2 hours before serving.