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
4 Tablespoons heaped of instant powdered chocolate
1/4 tsp. Almond extract
Grated flakes of chili pepper
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.