Chili Pepper & Caramel Cheesecake with Lemon Curd Topping

Ingredients:

For the base:

• 7 oz Chili Pepper & Caramel cookies, crushed
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total), softened
• 4 tbsp unsalted butter, melted

For the filling:

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total), softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the topping:

• 1 container of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz), softened
• 1/2 cup lemon curd

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and set aside.
2. In a medium bowl, mix together the crushed Chili Pepper & Caramel cookies, melted butter, and 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese until blended. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth. Beat in the eggs and vanilla extract until well combined. Pour the mixture over the base in the pan. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly. Allow the cheesecake to cool to room temperature before adding the topping.
4. In a small mixing bowl, beat 1 container of Norman's Kosher Cholov Yisroel Cream Cheese and lemon curd together until smooth. Spread the mixture over the cooled cheesecake.
5. Chill the cheesecake for at least 3 hours before serving.