Cookies & Cream Sage Cheesecake with Fudge Brownie Topping

Brown Butter & Sage Base Ingredients:

• 1 1/2 cups crushed Graham Crackers
• 1/2 cup unsalted Butter
• 1/4 cup chopped fresh Sage

Cookies & Cream Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated Sugar
• 1 tsp Vanilla extract
• 4 large Eggs
• 20 Oreo Cookies, crushed

Fudge Brownie Topping Ingredients:

• 1/2 cup unsalted Butter
• 1 cup semisweet Chocolate Chips
• 1/2 cup granulated Sugar
• 2 large Eggs
• 1/4 cup all-purpose Flour
• 1/4 tsp Salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the Brown Butter & Sage base, melt butter in a pan, and continue cooking until golden brown and nutty, about 4-5 minutes. Add chopped sage and stir to combine. Remove from heat, and let cool slightly.
3. Combine graham cracker crumbs with the brown butter and sage, and mix until fully combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then transfer to a cooling rack to cool completely.
4. For the Cookies & Cream filling, beat cream cheese, sugar, and vanilla until creamy and smooth, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Fold in crushed Oreos.
5. Pour filling over the cooled crust, and smooth out the top with a spatula. Bake for 40-45 minutes, or until the edges are set, and the center is still slightly jiggly. Allow to cool completely.
6. For the Fudge Brownie Topping, melt butter and chocolate chips in the microwave or in a heatproof bowl over a pot of simmering water, stirring frequently. Remove from heat, and stir in sugar, eggs, flour, and salt until fully combined.
7. Pour the brownie batter over the cooled cheesecake, and spread it out evenly. Bake for another 10-15 minutes, or until the brownie is set. Allow to cool for at least 30 minutes before serving. Enjoy!