Creme Brulee Cheesecake

This rich and decadent recipe is from

THE FOOD CHARLATANS

Ingredients

For the crust
 35 gingersnaps* (1 and 3/4 cup crumbs)
 2 tablespoons sugar
 1/4 teaspoon salt
 5 tablespoons butter

For the cheesecake
 3 (8 ounce) packages cream cheese, room temperature
 1 and 1/3 cup sugar
 1 tablespoon vanilla bean paste**
 1/4 teaspoon salt
 1 and 1/2 cups heavy cream
 10 large egg yolks
 2-3 tablespoons superfine sugar,**** for torching
 raspberries, to garnish

Turtle Cookies

This glorious recipe is from

TASTE BETTER

For the cookies:
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
120g butter 1 stick
2/3 cup brown sugar
1 large egg
2 Tablespoons milk
1 teaspoon vanilla extract
1 cup pecans , finely chopped


For the Caramel:
Make dulche de leche from 1 can of sweetened condensed milk

Instructions 
1. Combine the dry ingredients
2. Cream together butter and sugar. Add egg, vanilla & milk, mix until well incorporated. Add the dry ingredients +pecans, mix until incorporated
3. Refrigerate the dough for about 30 minutes. Ball the dough about 1 1/2 inches size. Place on greased paper
4. Use a half tsp to indent the balls
5. Bake at 180c for 10-12 minutes
6. As cookies comes out off the oven, trace the indentation on the cookies again with the spoon
7. Put the dulche leche on the cookies, and garnish with dark chocolate