Brown Butter & Sage Cheesecake

Ingredients:

• 9 ounces of graham crackers, crushed into crumbs
• 7 tablespoons of unsalted butter
• 1 tablespoon of fresh sage, chopped
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened at room temperature
• 1 cup of granulated sugar
• 1 teaspoon of pure vanilla extract
• 4 large eggs
• 1/2 cup of heavy cream
• 1 cup of whipped cream

Instructions:

1. Preheat the oven to 350°F.
2. In a medium saucepan, melt the butter over medium heat. Cook the butter until it turns golden brown and smells nutty, for about 5 minutes. Add in the chopped sage and stir to combine.
3. In a bowl, mix the graham cracker crumbs with the brown butter and sage mixture until combined.
4. Press the crumb mixture into the bottom of a 9-inch springform pan until it is packed tightly and even. Bake the crust for 8-10 minutes until lightly golden. Cool crust while you prepare the filling.
5. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth.
6. Add the sugar, vanilla extract, and heavy cream to the cream cheese mixture, then mix on medium speed until fully combined.
7. Beat in the eggs one at a time, mixing until just blended after each addition. Pour the filling over the cooled crust.
8. Bake the cheesecake for 45-50 minutes or until the edges are set, but the center is still jiggly. Turn off the oven and let the cheesecake cool inside with the door cracked for 30 minutes.
9. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Cover and refrigerate for at least 4 hours or overnight.
10. To serve, carefully remove the springform pan. Top the cheesecake with whipped cream and garnish with a few sage leaves.

Enjoy your Brown Butter & Sage Cheesecake!