Caramelized Chilli & Whiskey Cheesecake

Ingredients

• Crust:
• 10 ounces digestive biscuits, crushed
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon chilli pepper
• 1/2 cup caramel sauce
• Filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened (3 containers)
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3/4 cup whiskey
• 3 large eggs
• 1 cup semisweet chocolate chips, melted
• Topping:
• 1/2 cup sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon lime juice
• 1/2 teaspoon ground ginger

Instructions

1. Preheat the oven to 325°F.
2. Mix together the crushed biscuits, melted butter, sugar, chilli pepper, and caramel sauce in a medium bowl until well combined.
3. Press the mixture evenly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove from the oven and set aside.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add the sugar and flour, and beat until well combined.
7. Gradually add the whiskey, beating until smooth.
8. Beat in the eggs, one at a time, until just combined.
9. Stir in the melted chocolate until well incorporated.
10. Pour the mixture over the crust.
11. Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
12. Remove from the oven and let cool for 10 minutes.
13. In a small mixing bowl, whisk together the sour cream, sugar, lime juice, and ginger until well combined.
14. Spoon the mixture over the cheesecake, spreading it out to the edges.
15. Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the topping is set.
16. Remove from the oven and let cool completely.
17. Refrigerate for at least 2 hours before serving.