Brown Butter & Sage Cheesecake with Salted Caramel Filling and Cheesecake Truffle Topping

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Ingredients:

• 2 cups graham cracker crumbs
• 1 stick unsalted butter, melted
• 2 tablespoons fresh sage, chopped
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese, softened (16oz total)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup salted caramel sauce
• 1/2 cup heavy cream
• 4 ounces white chocolate, chopped

Directions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the graham cracker crumbs, melted butter and sage until combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar and vanilla extract until creamy.
5. Add the eggs, one at a time, stirring until just combined.
6. Stir in the salted caramel sauce until thoroughly mixed.
7. Pour the mixture over the crust and bake for 40-45 minutes or until the cheesecake is set but slightly jiggly in the center.
8. Cool the cheesecake to room temperature, then chill in the fridge for at least 2 hours.
9. Meanwhile, in a small saucepan, heat the heavy cream until steaming.
10. Remove from heat and add the chopped white chocolate, stirring until melted.
11. Let the mixture cool to room temperature, then chill in the fridge for 30 minutes or until slightly hardened.
12. When the cheesecake and white chocolate mixture are chilled, use a cookie scoop or spoon to make truffle-sized balls with the white chocolate mixture.
13. Gently place the white chocolate truffles on top of the cheesecake, arranging them to cover the surface.
14. Chill the cheesecake and truffle topping for at least 1 hour before serving.
15. Enjoy!