Cheesecake with Brown Butter & Sage Base, Granola & Maple Filling, and Peanut Butter Cup Topping

Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup plain Greek yogurt
• 2 eggs
• 1/2 cup granola
• 1 tbsp maple syrup
• 3 tbsp unsalted butter
• 4-5 sage leaves
• 1/2 cup peanut butter cups, chopped

Instructions:

1. Preheat the oven to 325°F (162°C).
2. Melt the butter in a saucepan over medium heat. Add sage leaves and cook until the butter turns golden brown and has a nutty aroma.
3. In a food processor, crush the granola until it is in small pieces and transfer to a bowl. Add in the melted butter and mix until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set it aside to cool.
5. In a large bowl, beat 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese with 1/4 cup of sugar until light and fluffy.
6. Beat in 1/2 tsp of vanilla extract and 1/2 cup of Greek yogurt until well combined.
7. Add in 2 eggs one at a time, beating well after each addition.
8. In a separate bowl, mix together 1/2 cup of granola and 1 tbsp of maple syrup. Spread this mixture over the cooled crust.
9. Pour the cheesecake mixture on top of the granola layer. Smooth out the top with a spatula.
10. Bake the cheesecake for about 35-40 minutes or until the edges are set but the center still jiggles a bit.
11. Allow the cheesecake to cool to room temperature, sprinkle with chopped 1/2 cup peanut butter cups across the top.
12. Refrigerate the cheesecake for at least 2 hours or until set.
13. Once set, remove the cheesecake from the springform pan, slice and serve chilled.