2 tablespoons lemon juice
2 tablespoons ground black pepper
4 tablespoons ground dill seed
2 tablespoons French vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted
1/2 cup chopped walnuts
4 drops red food coloring
1 (8 ounce) package cream cheese, softened
1 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
In a small bowl, whisk together lemon juice, ground black pepper, dill, French vanilla, salt, nutmeg, cinnamon, and melted butter. Stir in walnuts and 3 drops of food color.
Heat oven to 400 degrees F (200 degrees C). Lightly grease a 1-quart casserole dish.
Remove casserole from oven. Stir cream cheese until smooth, then quickly fold in white sugar, egg yolks, and vanilla. Spread over cream cheese layer.
Bake 25 to 35 minutes, or until knife inserted in center comes out clean. Cool completely, then stir in cream cheese. Cool completely, then stir in walnuts and red food color. Remove from oven. Return to oven. Stir until cheese is melted and mixture is thickened. Using a 2-quart electric mixer, beat egg whites until soft peaks form. Run a knife around edge of bowl to loosen; gently fold egg whites into chocolate mixture. Pour over cream cheese layer. Chill until firm, about 1 hour.