Name: Halvah Swirl Cheesecake
Yield: Makes one small cheesecake
Cuisine: Middle Eastern
Ingredients: ¼ cup [45 g] semisweet chocolate (55 to 65% cacao); 3 Tbsp heavy cream; ¼ cup [50 g] granulated sugar; 2 large egg yolks, room temperature; ¼ tsp vanilla extract; ½ cup [100 g] tahini; 3½ Tbsp cream cheese, room temperature; 3½ Tbsp farm cheese, room temperature (or substitute the same amount of cream cheese); 1 egg yolk, room temperature; 1 large egg, room temperature; 2 tsp vanilla extract; 1 Tbsp heavy cream; ½ cup plus 1 Tbsp [135 g] farm cheese, room temperature (or substitute the same amount of cream cheese); 2 tsp all-purpose flour; ½ cup [100 g] granulated sugar; 1 Tbsp semisweet chocolate (55 to 65% cacao); 2 Tbsp unsalted butter; ½ cup plus 1 Tbsp [135 g] cream cheese, room temperature; 1¼ cups plus 1 Tbsp [200 g] chocolate brownies or crisp chocolate cookies

Our newest addition to the holiday menu is a super decadent cheesecake: Two fillings—vanilla tahini and chocolate—are swirled into a rich dark chocolate crust. To make it even more indulgent, we include chunks of halvah, a flaky, melt-on-your-tongue sesame confection of Middle Eastern origin.

Ingredients

Chocolate Crust

1¼ cups plus 1 Tbsp [200 g] chocolate brownies or crisp chocolate cookies<

Method

Make the Chocolate Crust

1. Preheat the oven to 300°F [150°C].

2. If using brownies, cut them into cubes and toast them on a baking sheet in an even layer until dry, about 45 minutes. Let cool, then place in a food processor and grind into