Ingredients
- 2 cups gingernut cookies crushed (option: gingersnap cookies)
- 4 oz Softened cubed margarine or butter (melted)
- Good-pinch of dried “flakes of chili pepper”
- Small pinch of black pepper
- 1 Small fresh red chili de-seeded and sliced finely
- 4, 8 oz. Cream cheese
- 3 eggs
- 4 Tablespoons heaped of instant powdered chocolate
- 1/4 tsp. Almond extract
- Mixed berries
- Toffee chunks
- Grated flakes of chili pepper
Method
- Preheat your oven to 450 F (230 C, gas mark 8) and set aside a 10 to 12″ baking, pie pan.
- Crush gingernut cookies in a brown paper bag by using a rolling pin but not to finally leave some texture.
- Line pie pan with greased parchment paper.
- Add crushed cookies to pot. Add melted margarine or butter, pinch dried chili flakes, a pinch of black pepper, a few fine slices of fresh red chili. Mix base thoroughly while heating.
Keep some back for garnish. - Remove from the heat.
- Place biscuit mix in lined pie pan.
- Press biscuit mix down with the back of a metal spoon.
- Allow to cool, then put in the fridge.
- Add softened cream cheese, almond extract, sliced berries and sweetened chocolate powder and toffee chunks in mixing bowl; mix thoroughly.
- Stir in each egg one by one.
- Spread the cheese filling over the cookie base and cool.
- Bake the cake for 10 minutes then reduce heat. After the first 10 minutes, reduce the oven temperature to 300 F (140 degrees C, gas mark 1) and bake it for another hour. Turn off the heat after the cheesecake is done baking.
- Cool the cake in the oven for about 1 hours. Leaving it in the oven will keep it from cracking when you place it in the refrigerator.
- Chill the pie for about 3 hours in the fridge before garnishing and serving. Garnish with chocolate syrup, fine slices of fresh red chili and grated dry flakes of crushed chili peppers.