Bourbon Caramel Peanut Butter Cheesecake with Brown Butter & Sage Crust

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted and browned
• 1 tbsp fresh sage leaves, chopped
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups sugar
• 4 large eggs, at room temperature
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1 tsp vanilla extract
• 1/2 cup caramel sauce
• 1/2 cup salted peanuts, chopped
• 1 cup peanut butter cups, chopped

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small saucepan, melt and brown the butter over medium-high heat. Add in the chopped fresh sage, and cook for about 1-2 minutes until the sage is fragrant. Remove from heat and set aside.
3. In a medium bowl, mix together graham cracker crumbs and sugar. Add in the brown butter sage mixture, and stir until well combined.
4. Press crust mixture onto the bottom of a 9-inch springform pan, and bake for about 10 minutes until golden brown. Once done, set aside to cool.
5. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth using an electric mixer. Gradually add in sugar, and continue to mix until blended. Add eggs one at a time, mixing on low speed after each addition until blended.
6. Stir in the heavy cream, bourbon, and vanilla extract until well combined. Pour the mixture into the cooled crust.
7. Drizzle the caramel sauce over the filling, using a knife to swirl the sauce into the filling.
8. Bake the cheesecake in the preheated oven for about 45 minutes, or until the cheesecake is set in the center. Once done, let it cool completely to room temperature.
9. Sprinkle the chopped peanuts and peanut butter cups on top of the cheesecake, and serve.