Brown Butter & Sage Cheesecake with Salted Caramel Filling and Caramel Sauce Topping

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1 tablespoon fresh sage, chopped
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup prepared salted caramel sauce, plus more for drizzling

Instructions:

1. Preheat oven to 325°F.
2. In a small saucepan, melt the butter over medium heat. Cook until the butter turns a nutty brown color and begins to foam. Remove from heat and add sage.
3. In a medium bowl, mix graham cracker crumbs and browned butter mixture. Press mixture firmly into the bottom of a 9-inch springform pan. Set aside.
4. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Add vanilla extract and salted caramel sauce. Mix until well blended.
5. Pour mixture into the prepared crust and smooth out the top.
6. Bake for about 40 minutes or until the center is set.
7. Remove from the oven and allow to cool to room temperature. Run a knife around the edges of the pan to loosen the cheesecake before removing the springform pan.
8. Drizzle with additional salted caramel sauce before serving.