Cayenne Pepper, Cardamom & Bourbon Cheesecake with Butterscotch Topping

Ingredients:

• 8 oz Cayenne Pepper & Dark Chocolate Cookies
• 2 oz Unsalted Butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• ⅔ cup Granulated Sugar
• 2 tsp Ground Cardamom
• 3 Large Eggs
• 2 Large Pears, peeled and chopped
• 1 tbsp Cornstarch
• ½ cup Heavy Cream
• 2 tbsp Bourbon
• ½ cup Dark Brown Sugar, packed
• 1 tbsp Unsalted Butter
• ¼ tsp Salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the cookies until finely ground. Add melted butter and pulse until combined.
3. Pour mixture into a 9-inch springform pan and press firmly onto the bottom. Bake for 10 minutes and let cool.
4. In a large bowl, beat cream cheese and granulated sugar until smooth.
5. Add cardamom and eggs, one at a time, beating well after each addition.
6. In a medium bowl, toss chopped pears with cornstarch until coated. Fold into cream cheese mixture.
7. Pour the mixture into the cooled crust and smooth the top.
8. Bake until the cheesecake is set around the edges and slightly jiggly in the center, about 50-60 minutes.
9. Let the cheesecake cool to room temperature, then chill for at least 2 hours in the fridge.
10. In a small saucepan, heat heavy cream and bourbon over medium heat.
11. In a separate saucepan, combine brown sugar, butter, and salt. Cook over medium heat until sugar dissolves, stirring occasionally.
12. Remove from heat and whisk in heavy cream mixture until smooth.
13. Let the mixture cool slightly before spreading on top of the chilled cheesecake.
14. Keep the cheesecake chilled until ready to serve.