Sage & Brown Butter Cheesecake with Mocha Latte Topping

Ingredients:

• 7 oz. of graham cracker crumbs
• 6 tbsp. of unsalted butter, melted
• 2 tbsp. of fresh sage, chopped
• 4 oz. of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 24 oz. of regular cream cheese, room temperature
• 1 1/4 cups of granulated sugar
• 4 large eggs, room temperature
• 1 tsp. of pure vanilla extract
• 1/2 cup of sour cream, room temperature
• 1/4 cup of heavy cream, room temperature
• 1/4 cup of cocoa powder
• 1/4 cup of strong brewed coffee, chilled
• 2 oz. of semi-sweet chocolate, melted

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. Mix the graham cracker crumbs, melted butter, and chopped sage in a bowl until well combined. Pour the mixture into the springform pan and press it down firmly to create an even crust. Bake for 10 minutes.
3. In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until well combined.
4. Pour the cheesecake filling over the crust and smooth out the top. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
5. Remove the cheesecake from the oven and let cool to room temperature. Chill in the refrigerator for at least 3 hours or overnight.
6. In a small bowl, mix the cocoa powder and chilled coffee together until well combined.
7. Remove the cheesecake from the fridge and carefully remove the springform pan. Place the cheesecake on a serving plate.
8. Drizzle the melted chocolate over the cheesecake. Then, drizzle the mocha latte mixture over the top of the melted chocolate. Serve immediately and enjoy!