Brown Butter & Sage Cheesecake with Granola & Maple Filling

Ingredients:

• 16 oz Graham crackers, crushed into crumbs
• 8 tbsp Unsalted butter, melted and browned
• 1/4 cup Chopped fresh sage
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups Granulated sugar
• 4 Large eggs
• 1 tsp Vanilla extract
• 2 cups Granola
• 1/2 cup Pure maple syrup
• 1 cup Heavy cream
• Optional: Extra sage leaves and maple syrup for garnish

Instructions:

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter and sage. Mix until the crumbs are evenly coated with butter and sage.
3. Press the crumb mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes until browned and set. Set aside to cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar, eggs, and vanilla extract. Mix until well combined and smooth.
5. In a separate bowl, mix together the granola and maple syrup.
6. Pour half of the cheesecake mixture onto the cooled crust.
7. Spoon the granola mixture on top of the cheesecake mixture, spreading it out evenly.
8. Pour the remaining cheesecake mixture on top of the granola, completely covering it.
9. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
10. Allow the cheesecake to cool to room temperature before placing in the refrigerator to chill for at least 2-3 hours, or overnight.
11. Once chilled, remove the cheesecake from the springform pan.
12. In a separate bowl, whip the heavy cream until stiff peaks form. Spread on top of the cheesecake.
13. Optional: Garnish with sage leaves and drizzle with extra maple syrup before serving.