Chilli Caramel Cheesecake with Salted Caramel and Chocolate Ganache Topping

Ingredients for the Base:

Preheat the oven to 170°C/325°F.
To make the base, mix the biscuit crumbs, chopped chilli pepper and melted butter in a bowl, then press the mixture evenly into the base of a greased 23cm/9in springform cake tin. Sprinkle the caster sugar evenly over the base.
Bake the base in the preheated oven for 10 minutes, then remove and set aside to cool.
Meanwhile, make the filling. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until soft and creamy. Add the caster sugar and vanilla extract, and beat well until smooth. Beat in the eggs, one at a time, mixing well between each addition.
Stir in the salted caramel sauce until evenly blended, then pour the filling over the cooled base.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until just set but still slightly wobbly in the centre. Remove from the oven and allow to cool to room temperature.
To make the topping, place the chocolate, double cream and butter in a heatproof bowl set over a pan of simmering water. Heat gently, stirring frequently, until the chocolate and butter have melted and the mixture is smooth and glossy. Remove from the heat and allow to cool for 5-10 minutes.
Pour the topping over the cooled cheesecake, spreading it evenly with a spatula. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, until set.
To serve, remove the cheesecake from the tin and transfer to a serving plate. Slice and enjoy!