Brown Butter Hazelnut Cheesecake with Mocha Latte Topping

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Brown Butter & Sage Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted and browned
• 1/4 cup granulated sugar
• 1 tablespoon finely chopped fresh sage

Chocolate Hazelnut Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 1/2 cup sour cream
• 1/2 cup chocolate hazelnut spread
• 1 teaspoon vanilla extract

Mocha Latte Topping

• 1 cup heavy cream
• 2 tablespoons instant espresso powder
• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a large bowl, combine the graham cracker crumbs, melted brown butter, sugar, and chopped fresh sage. Press the mixture into the bottom of the prepared pan and bake for 10 minutes.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, chocolate hazelnut spread, and vanilla extract until well combined. Pour the mixture over the cooled crust.
4. Bake for 1 hour or until the center is almost set. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours before adding the Mocha Latte Topping.
5. In a mixing bowl, add the heavy cream and instant espresso powder. Using a hand mixer or a stand mixer, beat the mixture until it forms soft peaks. Add the powdered sugar and beat until stiff peaks form. Spread the Mocha Latte Topping over the cheesecake and refrigerate for at least another hour before serving.