Fiery Cheesecake

Chilli Pepper & Caramel Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup sugar
• 1/2 teaspoon chilli powder
• 1/2 cup caramel sauce

Cream Cheese Filling

• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 tablespoons all-purpose flour

Chocolate Ganache Topping

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate chips

Instructions

1. Preheat the oven to 325°F.
2. In a medium bowl, mix together graham cracker crumbs, melted butter, sugar and chilli powder. Press the mixture into the bottom of an 8-inch springform pan. Drizzle caramel sauce over the crust and spread evenly. Set aside.
3. In a large bowl, beat cream cheese until smooth. Add sugar and beat until light and fluffy. Beat in eggs one at a time. Add vanilla extract, sour cream, heavy cream and flour. Beat until well combined.
4. Pour filling over the crust. Smooth the top with a spatula. Bake for 45-50 minutes or until set. Remove from oven and let cool for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake. Cool completely.
5. To make the ganache, heat heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and add the chocolate chips. Stir until smooth. Pour ganache over the cooled cheesecake. Chill in the refrigerator for at least 2 hours before serving.