Brown Butter & Sage Cheesecake Truffle with Rose Filling

Brown Butter & Sage Base:

• 8 oz graham crackers
• 6 tbsp unsalted butter, melted
• 2 tbsp fresh sage, chopped

Rose Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tsp rose water
• 3 large eggs
• 1/2 cup sour cream

Cheesecake Truffle Topping:

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

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan with butter.
2. For the Brown Butter & Sage Base: In a food processor, pulse together graham crackers, melted butter, and chopped sage until combined. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from oven and let cool.
3. For the Rose Filling: In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add sugar and rose water and beat until combined. Add eggs one at a time, beating well after each addition. Stir in sour cream. Pour mixture over the cooled crust.
4. Bake for 40-45 minutes or until the edges are set but the center still jiggles slightly. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
5. For the Cheesecake Truffle Topping: In a microwave safe bowl, combine white chocolate chips and heavy cream. Microwave for 30 seconds, then stir until smooth. Let mixture cool for a few minutes. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add white chocolate mixture and beat until combined.
6. Spread Cheesecake Truffle Topping on top of the chilled cheesecake. Chill for another hour before serving. Enjoy!