Sage & Brown Butter Cheesecake with Granola & Maple Filling

Ingredients:

• Crust:
• 1 1/2 cups granola
• 6 tablespoons unsalted butter
• 1 tablespoon chopped fresh sage
• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 teaspoon kosher salt


• Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 tablespoons pure maple syrup
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract


• Topping:
• 1/2 cup hot fudge sauce

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick spray.


2. Crust: In a small saucepan, melt butter over medium heat. Add chopped sage and cook until butter turns brown, about 4 minutes. Remove from heat.
3. In a food processor, pulse granola, flour, brown sugar, and salt until finely ground.
4. Stir in brown butter and pulse until mixture starts to clump.
5. Press the mixture into the prepared pan, covering the bottom and inch up the sides.
6. Bake until golden brown, about 15 minutes. Let cool.


7. Filling: In a large bowl, beat cream cheese until smooth. Add sugar and beat until well combined.
8. Beat in maple syrup, eggs, sour cream, and vanilla extract until smooth and well combined.
9. Pour filling into the crust and bake until set, about 45-50 minutes.
10. Let cool to room temperature, then chill in the refrigerator for at least 2 hours.


11. Topping: Heat hot fudge sauce in the microwave until warm and pourable, about 20-30 seconds.
12. Pour over chilled cheesecake and spread evenly.
13. Return to refrigerator for 10-15 minutes before serving.