Bubbles & Berries Cheesecake

Brown Butter & Sage Crust

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

Champagne & Raspberry Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/4 cup all-purpose flour
• 1/3 cup champagne
• 1/2 cup raspberries, pureed and strained to remove seeds

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1/4 cup sliced almonds, toasted
• 2 tablespoons granulated sugar

Instructions:

1. Preheat the oven to 325°F and spray a 9-inch springform pan with nonstick cooking spray.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, sage, and brown sugar. Mix until the crumbs are moistened and then press them into the bottom of the pan and 1-inch up the sides.
3. Bake the crust for 10-12 minutes or until lightly browned. Let the crust cool completely.
4. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together on medium speed until smooth and creamy.
5. Add one egg at a time, beating on low speed after each addition, just until combined.
6. Beat in the sour cream, flour, champagne, and raspberry puree until smooth, scraping down the sides of the bowl as needed.
7. Pour the filling into the cooled crust and smooth the top with a spatula.
8. Bake the cheesecake for 45-50 minutes or until the edges are light golden brown and the center is almost set.
9. Turn off the oven and crack open the door. Let the cheesecake cool in the oven for 30 minutes before removing.
10. In a small bowl, mix the toffee bits, sugar, and toasted almonds together.
11. Sprinkle the toffee crunch mixture over the top of the cheesecake. Cover and refrigerate for at least 2 hours or overnight.
12. To serve, remove the cheesecake from the pan and slice with a sharp knife dipped in hot water and wiped clean between each slice.