Cayenne & Whiskey Chocolate Cheesecake Truffle

Ingredients:

• 1 ½ cups chocolate cookie crumbs
• 6 tbsp unsalted butter, melted
• 1 tsp cayenne pepper
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• ¼ cup whiskey
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 8 oz bittersweet chocolate, melted
• 1 cup heavy cream
• ½ cup unsweetened cocoa powder

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix the cookie crumbs, melted butter and cayenne pepper. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the whiskey, eggs, and vanilla extract, and mix until well combined. Add the melted chocolate and continue mixing until well combined.
4. Transfer the mixture to the cooled cookie crust, and smooth the top with a spatula. Bake for 45-50 minutes, or until the center is just set.
5. Cool the cheesecake completely in the refrigerator for at least 2 hours or overnight.
6. To make the topping, heat the heavy cream in a small saucepan over low heat until it simmers. Place the cocoa powder in a heatproof bowl and pour the hot cream over the cocoa powder. Whisk until smooth.
7. Melt the bittersweet chocolate in a double boiler. Add the melted chocolate to the cream and mix until well combined.
8. Cut the cheesecake into small squares and roll each square into a ball. Dip each truffle into the chocolate mixture and place on a lined baking sheet. Refrigerate until the topping is set.
9. Keep refrigerated until ready to serve.