Cayenne & Dark Chocolate Explosion Cheesecake

this image was generated using AI technology

Ingredients:

• 12 oz Cayenne Pepper & Dark Chocolate Cookies, crushed
• 6 tbsp Unsalted Butter, melted
• 2 containers (16 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Granulated Sugar
• 1/2 cup Heavy Cream
• 1 tsp Vanilla Extract
• 4 Large Eggs
• 1/2 cup Mini Marshmallows
• 1/2 cup Chopped Roasted Almonds
• 1/2 cup Dark Chocolate Chips
• 1/4 cup Mini Chocolate Chips
• 1/2 cup Heavy Cream
• 1 cup Dark Chocolate, finely chopped

Instructions:

1. In a mixing bowl, combine the crushed Cayenne Pepper & Dark Chocolate Cookies and melted butter. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form the crust. Refrigerate for at least 30 minutes.
2. Preheat the oven to 325°F (165°C).
3. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar, heavy cream, and vanilla extract until smooth and creamy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the mini marshmallows, chopped roasted almonds, dark chocolate chips, and mini chocolate chips until evenly distributed throughout the batter.
6. Pour the filling over the prepared crust and smooth the top with a spatula.
7. Bake for 55-60 minutes or until the center is set and the top is slightly golden.
8. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the sides of the springform pan.
9. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
10. Place the finely chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 1-2 minutes, then stir until the chocolate is completely melted and the ganache is smooth.
11. Pour the chocolate ganache over the cooled cheesecake, allowing it to drip down the sides.
12. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set.