Cayenne Pepper & Dark Chocolate Cheesecake with Greek Yogurt & Honey Filling and Berries & Cream Topping

this image was generated using AI technology

Ingredients:

• 8 ounces cayenne pepper & dark chocolate cookies, crushed
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Greek yogurt
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/4 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup heavy cream
• 2 tablespoons confectioners' sugar

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the crushed cayenne pepper & dark chocolate cookies and 2 tablespoons of sugar. Add the melted butter and stir until well combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Set aside to cool.
4. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add the Greek yogurt, honey, and vanilla extract and beat until well combined.
6. Add the eggs, one at a time, beating well after each addition.
7. Pour the mixture over the cooled crust and bake for 35-40 minutes, or until the cheesecake is set in the center.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours (or overnight) before serving.
9. In a bowl, beat the heavy cream and confectioners' sugar until soft peaks form.
10. Top the cheesecake with the mixed berries and whipped cream before serving.