Bubbly Raspberry Cheesecake with Sage Brown Butter Crust and Hibiscus Topping

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Ingredients:

Preheat oven to 350°F.
Make the crust: In a medium bowl, mix together graham cracker crumbs, melted unsalted butter, melted brown butter, sugar, and fresh sage leaves until well combined.
Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 8-10 minutes. Remove from oven and let cool.
Make the filling: In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy. Then, add eggs, one at a time, beating after each addition. Mix in Champagne, lemon juice, mashed raspberries, and cornstarch.
Pour the filling over the cooled crust and smooth with a spatula. Bake for 35-40 minutes or until the edges are golden and the center is set. Let cool at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours.
Make the topping: In a small saucepan, bring water to a boil and add dried hibiscus flowers. Reduce heat and simmer for 10 minutes. Strain the mixture through a fine-mesh sieve, pressing out all the liquid. Discard the solids and return the hibiscus liquid to the saucepan and add sugar. Cook on low heat, stirring frequently, until the mixture has reduced by half and thickened. Remove from heat and let cool.
Pour the hibiscus topping over the chilled cheesecake and spread out evenly with a spatula. Chill in the refrigerator for an additional hour or until the topping is set.
Serve and enjoy!