The Spice of Paradise Cheesecake

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Ingredients:

• 10 oz Cayenne Pepper & Dark Chocolate Cookies
• 6 tbsp Unsalted Butter, melted
• 2 containers (16 oz each) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Granulated Sugar
• 1 tsp Pure Vanilla Extract
• 4 large Eggs
• 1/2 cup All-Purpose Flour
• 1 can (15 oz) Peach Slices, drained
• 1 cup Mango Chunks
• 1/4 cup Powdered Sugar

Instructions:

1. Preheat the oven to 325°F (160°C). Grease the bottom of a 9-inch springform pan.
2. In a food processor, pulse the Cayenne Pepper & Dark Chocolate Cookies until finely ground. Add melted butter and pulse again until well combined.
3. Press the mixture onto the bottom of the prepared pan, creating an even crust. Refrigerate while preparing the filling.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy.
5. Add vanilla extract and eggs, one at a time, beating well after each addition.
6. Gradually add the flour, beating on low speed until just combined.
7. Pour the filling mixture over the cookie crust in the springform pan.
8. Bake for 60-70 minutes or until the center is set and the top is lightly golden.
9. Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour.
10. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to set completely.
11. Before serving, prepare the Peach & Mango topping by blending the drained peach slices, mango chunks, and powdered sugar until smooth.
12. Spread the Peach & Mango topping over the chilled cheesecake.
13. Store the cheesecake in the refrigerator until ready to serve.