1/3 cup salted caramel sauce (homemade or store-bought)
1 tsp vanilla extract
Fudge Brownie Topping
1/2 cup unsalted butter
1 cup granulated sugar
3/4 cup cocoa powder
1/2 tsp salt
2 eggs
1/3 cup all-purpose flour
1 tsp vanilla extract
1/4 cup milk (any kind)
Instructions
Preheat oven to 350°F.
Melt the butter in a small saucepan over medium heat. Cook until the butter starts to turn brown and smell nutty, about 5 minutes. Remove from heat and stir in fresh sage.
Mix the melted butter and crushed graham crackers. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let cool.
In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar and mix until combined. Add flour and mix until just combined.
Add eggs one at a time, mixing on low speed until just combined. Add sour cream, salted caramel sauce, and vanilla extract. Mix until just combined.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Bake the cheesecake for 45-50 minutes or until the edges are set and the center is just slightly jiggly.
While the cheesecake is baking, prepare the brownie topping. In a medium saucepan, melt the butter over low heat. Add sugar, cocoa powder, and salt. Stir until mixture is smooth. Remove from heat and let cool for 5 minutes.
Add eggs one at a time, mixing on low speed until just combined. Add flour, vanilla extract, and milk. Mix until just combined.
Spread the brownie batter over the cheesecake and return it to the oven to bake for another 15-20 minutes or until a toothpick inserted into the center of the brownie comes out clean.
Let the cheesecake cool to room temperature before refrigerating for at least 2 hours or overnight.
When ready to serve, remove from the springform pan and drizzle additional salted caramel sauce on top.
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