Cayenne Pepper & Dark Chocolate Cheesecake with Sweet Potato & Maple Filling and Kahlua & Espresso Topping

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Ingredients:

• 6 oz Cayenne Pepper & Dark Chocolate Cookies, crushed
• 4 oz Unsalted Butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Granulated Sugar
• 1 cup Sour Cream, at room temperature
• 2 tbsp Vanilla Extract
• 4 Eggs, at room temperature
• 1 lb Sweet Potato, roasted and mashed
• 1/2 cup Pure Maple Syrup
• 1/4 cup Heavy Cream
• 2 tsp Cinnamon
• 1/2 cup Kahlua
• 1/4 cup Espresso, cooled
• 1/4 cup Brown Sugar

Instructions:

1. Preheat oven to 350°F.
2. Combine crushed Cayenne Pepper & Dark Chocolate Cookies with melted butter, and press into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
4. Add granulated sugar, sour cream, and vanilla extract. Mix until well combined.
5. Add eggs, one at a time, mixing well after each addition.
6. In a separate mixing bowl, combine roasted and mashed sweet potato with maple syrup, heavy cream, and cinnamon. Mix well.
7. Pour the cream cheese mixture over the chilled crust, then pour the sweet potato mixture on top.
8. Bake for 60-70 minutes or until the edges are set but the center is slightly jiggly.
9. While the cheesecake is baking, prepare the Kahlua & Espresso topping. Combine Kahlua, cooled espresso, and brown sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and reduces to a syrupy consistency.
10. Once the cheesecake is done, let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
11. When ready to serve, drizzle the Kahlua & Espresso topping over the cheesecake and enjoy!