Sage & Brown Butter Cheesecake with Whipped Cream Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tablespoon chopped fresh sage leaves
• 4 tablespoons unsalted butter
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, melted butter, and chopped sage leaves until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Remove from the oven and let cool.
3. In a saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Cook the butter, stirring occasionally until it turns a light brown color and has a nutty aroma. Remove from heat and let cool slightly.
4. In a large mixing bowl, beat the cream cheese and 1 cup of sugar together until smooth. Add the eggs, vanilla extract, and brown butter, mixing until just combined. Pour the filling over the cooled crust.
5. Bake the cheesecake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Allow the cheesecake to cool completely in the pan before transferring it to the refrigerator for at least 4 hours, or preferably overnight.
6. Before serving, prepare the whipped cream: In a large mixing bowl, whip the heavy cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
7. Remove the cheesecake from the refrigerator and run a knife around the edges of the pan to loosen. Remove the sides of the pan and transfer the cheesecake to a serving plate. Pipe or dollop the whipped cream on top of the cheesecake and garnish with additional sage leaves, if desired.