Fiery Chocolate Cheesecake

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Cayenne Pepper & Dark Chocolate Base

• 1 1/2 cups of chocolate cookie crumbs
• 1/4 cup of unsalted butter, melted
• 1/4 teaspoon of cayenne pepper
• 1/4 cup of dark chocolate chips

Mix all ingredients together and press into the bottom of a 9-inch springform pan. Bake at 350°F for 8 minutes. Remove from oven and let cool.

Whiskey & Chocolate Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup of granulated sugar
• 1/4 cup of whiskey
• 1 teaspoon of vanilla extract
• 3 large eggs
• 1/2 cup of semi-sweet chocolate chips, melted

In a large bowl beat cream cheese until smooth. Gradually add sugar, whiskey, vanilla extract, and eggs. Mix well. Add melted chocolate chips and mix until fully combined. Pour mixture onto cooled crust. Bake at 325°F for 50 minutes or until the center is almost set. Let cool.

Kahlua & Espresso Topping

• 1 cup of sour cream
• 2 tablespoons of granulated sugar
• 1 tablespoon of Kahlua
• 1/2 tablespoon of instant espresso powder

Mix all the ingredients until fully combined. Pour mixture on top of cooled cheesecake. Spread evenly. Bake at 325°F for 10-15 minutes or until the topping is set. Remove from oven and let cool. Refrigerate overnight. Serve chilled and enjoy!