Bourbon Caramel Cheesecake with Brown Butter & Sage Base and Cheesecake Truffle Topping

Ingredients:

• For the Base:
• 1 1/4 cups graham cracker crumbs
• 1/3 cup unsalted butter, browned
• 2 tbsp sage leaves, finely chopped
• For the Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened (3 containers)
• 1 1/4 cups granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp kosher salt
• 1/2 cup heavy cream
• 3 eggs, room temperature
• 1/4 cup bourbon whiskey
• 1/4 cup caramel sauce
• For the Topping:
• 4 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened (1 container)
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 325°F.
2. In a medium bowl, combine graham cracker crumbs, browned butter, and chopped sage until well mixed.
3. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
4. In a large bowl, beat the softened cream cheese until smooth.
5. Add the sugar, cornstarch, and salt, and beat until well combined.
6. Mix in the heavy cream, eggs, and bourbon until the batter is smooth.
7. A microwave-safe bowl, heat the caramel sauce until it is runny and pourable.
8. Stir the caramel sauce into the cheesecake batter until well combined.
9. Pour the batter into the cooled crust, and smooth it out evenly.
10. Bake for 50-60 minutes, or until the center of the cheesecake is almost set.
11. Remove the cheesecake from the oven and let it cool for 5 minutes.
12. In a medium bowl, beat the remaining softened cream cheese until smooth.
13. Add the heavy cream, powdered sugar, and vanilla extract, and beat until you have smooth, truffle-like mixture.
14. Spread the cream cheese topping over the cooled cheesecake.
15. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
16. When ready to serve, remove the cheesecake from the springform pan and enjoy!