Brown Butter & Sage Cheesecake with Whiskey & Chocolate Filling and Peanut Butter Cup Topping

Brown Butter & Sage Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup packed brown sugar
• 1 tablespoon chopped fresh sage leaves

Whiskey & Chocolate Filling

• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2/3 cup heavy cream
• 1/4 cup whiskey
• 4 oz semisweet chocolate, melted and cooled

Peanut Butter Cup Topping

• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 1/2 cup creamy peanut butter

Instructions

1. Preheat oven to 350°F.
2. Make the base: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and sage leaves until well combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan and bake for 10 minutes. Let cool completely.
3. Make the filling: In a large bowl, mix together cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in heavy cream, whiskey, and melted chocolate until well blended. Pour mixture into the cooled crust.
4. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let cool to room temperature, then chill in the refrigerator for at least 2 hours.
5. Make the topping: In a medium saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat and add chopped chocolate, stirring until smooth. Stir in peanut butter until well combined.
6. Remove cheesecake from springform pan and spread topping over the top of the cheesecake. Serve immediately or chill until ready to serve.