Whiskey Infused Chocolate Cheesecake with Cayenne Pepper & Dark Chocolate Base and Toffee Crunch Topping

Ingredients:

• 10 oz of Cayenne Pepper & Dark Chocolate cookies
• 1/2 cup of unsalted butter, melted
• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of granulated sugar
• 1/4 cup of all-purpose flour
• 1/4 cup of good quality whiskey
• 1 teaspoon of vanilla extract
• 4 large eggs, at room temperature
• 1 cup of toffee pieces
• 1/2 cup of dark chocolate chips

Instructions:

1. Preheat the oven to 325°F
2. In a food processor, pulse the Cayenne Pepper & Dark Chocolate cookies until finely crushed. Pour crumbs into a bowl and mix with melted butter until moistened. Press mixture into the bottom of a 9-inch springform pan, using a flat bottomed glass to press it down evenly.
3. Bake for 10 minutes and let cool.
4. In a large mixing bowl, beat 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth.
5. Add 1 cup of granulated sugar and 1/4 cup of all-purpose flour to cream cheese and continue to beat until light and fluffy.
6. Slowly add 1/4 cup of whiskey and 1 teaspoon of vanilla extract, beating until combined.
7. Add eggs one at a time, beating until just combined.
8. Pour the mixture onto the cooled crust.
9. Bake at 325°F for 1 hour or until the edges are lightly browned and the center is set. The cheesecake should still jiggle in the center.
10. Remove from oven and let cool at room temperature on a wire rack, then chill in the refrigerator for at least a few hours.
11. Before serving, sprinkle 1 cup of toffee pieces and 1/2 cup of dark chocolate chips onto the top of the cheesecake, pressing down lightly with your hand. Remove the springform pan sides and cut into slices to serve.