Caramel Bourbon Cheesecake with Brown Butter & Sage Crust and Toffee Crunch Topping

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Ingredients:

• 8 oz Graham Crackers, crushed
• 6 tbsp Unsalted Butter, melted
• 2 tbsp Fresh Sage, chopped
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Brown Sugar
• 3 tbsp All-Purpose Flour
• 1/2 cup Heavy Cream
• 3 tbsp Bourbon
• 1 tbsp Vanilla Extract
• 3 Large Eggs
• 1/2 cup Toffee bits

Instructions:

1. Preheat oven to 350°F.
2. In a small skillet, melt butter over medium heat and continue to cook until butter turns golden brown in color and has a nutty scent (about 5-7 minutes). Remove from heat and stir in chopped sage.
3. In a mixing bowl, combine the crushed graham crackers and brown butter-sage mixture. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10-12 minutes, or until edges are golden in color. Allow to cool.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add in the brown sugar and flour, and mix until combined.
7. Stir in the heavy cream, bourbon, and vanilla extract.
8. Add in the eggs one at a time, mixing until just combined after each egg.
9. Pour the mixture on top of the cooled crust.
10. Bake for 35-40 minutes, or until cheesecake has set.
11. Allow cheesecake to cool to room temperature, then chill in the fridge for at least 2 hours.
12. Before serving, top the cheesecake with toffee bits.