Brown Butter & Sage Crust Chocolate Hazelnut Cheesecake Truffles

Brown Butter & Sage Crust:

• 6 tablespoons unsalted butter
• 8-10 fresh sage leaves, chopped
• 2 cups graham cracker crumbs
• 1/4 cup sugar

Chocolate Hazelnut Filling:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup hazelnut spread
• 1/4 cup cocoa powder

Cheesecake Truffle Topping:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 1/4 cup confectioners' sugar

Instructions:

1. Preheat oven to 350 degrees F and line a 9-inch square baking pan with parchment paper.
2. In a small saucepan, melt the butter over medium heat. Add the chopped sage and cook until the butter turns golden brown and smells nutty, about 5 minutes. Remove from heat and let cool for a few minutes.
3. In a medium bowl, combine the graham cracker crumbs and sugar. Pour the brown butter and sage mixture over the crumbs and stir well. Press the mixture firmly into the prepared pan and bake for 10-12 minutes, or until golden brown. Let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add in the hazelnut spread and cocoa powder and beat until well combined.
5. Pour the mixture over the cooled crust and bake for 25-30 minutes or until set. Allow cheesecake to cool at room temperature, then chill in the refrigerator for at least 2 hours or overnight.
6. For the cheesecake truffle topping, melt the chocolate chips in a double boiler or microwave. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add the melted chocolate, heavy cream, and confectioners' sugar and beat until smooth and well combined.
7. Cut the chilled cheesecake into 1-inch squares and roll into balls. Dip each ball into the cheesecake truffle topping, coating evenly. Repeat with remaining cheesecake balls.
8. Place the finished truffles on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes before serving.