Caramel Sage Cheesecake with Bourbon Sauce

Ingredients:

• 8 ounces Graham cracker, crushed
• 1/4 cup Sage, finely chopped
• 1/2 cup Brown butter, melted
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Granulated sugar
• 1/2 cup Heavy cream
• 4 large Eggs
• 1/2 cup Bourbon
• 1 tsp Vanilla extract
• 1/2 cup Caramel sauce

Directions:

1. Preheat the oven to 325°F. Combine the crushed graham crackers, chopped sage, and brown butter in a bowl and mix until combined. Press the mixture into the base of a 9-inch springform pan and bake for 10 minutes. Let cool.
2. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add the heavy cream, eggs, bourbon, and vanilla extract and mix until well combined.
3. Pour the cheesecake filling into the cooled crust and bake for 50-60 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 20 minutes.
4. Remove the cheesecake from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours or until completely set.
5. Pour the caramel sauce over the chilled cheesecake and serve.