Fiery Chocolate Cheesecake with Kahlua Espresso Glaze

Chili Pepper & Caramel Base

• 8 oz of chili pepper & caramel cookies
• 4 tbsp unsalted butter, melted

Whiskey & Chocolate Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 4 large eggs, room temperature
• 1/3 cup whiskey
• 1 cup semisweet chocolate chips, melted

Kahlua & Espresso Topping

• 1/2 cup sour cream
• 2 tbsp granulated sugar
• 2 tsp vanilla extract
• 2 tbsp Kahlua coffee liqueur
• 1 tsp instant espresso powder

Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with aluminum foil to prevent any possible leaks.

For the Base:

1. Crush the cookies in a food processor until fine crumbs form.
2. Add melted butter and pulse until the mixture is well combined.
3. Press the mixture onto the bottom of the prepared pan.
4. Bake for 10 minutes.
5. Remove from the oven and let it cool down completely.

For the Filling:

1. Beat the cream cheese in a large bowl until creamy and smooth.
2. Add sugar, flour, cocoa powder, eggs, and whiskey. Beat until the mixture is smooth and creamy.
3. Stir in the melted chocolate chips until fully incorporated.
4. Pour the filling on the top of the cooled cookie crust.
5. Bake for 60-70 minutes, or until the edges are set, and the center jiggles slightly when shaken.
6. Remove from the oven and let it cool down completely.

For the Topping:

1. Mix the sour cream, sugar, and vanilla extract in a bowl.
2. Add Kahlua and instant espresso, and stir until smooth.
3. Pour the topping mixture on top of the cooled cheesecake.
4. Refrigerate for 4 hours or overnight.

Once set, remove the cheesecake from the pan, slice, and serve. Enjoy the fiery, chocolaty, boozy goodness!