Brown Butter Sage Cookies & Cream Cheesecake with Caramel Sauce

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Ingredients:

• 1 1/2 cups cookie crumbs
• 6 tablespoons unsalted butter, melted and browned
• 1 tablespoon fresh sage leaves, chopped finely
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, at room temperature
• 1 cup crushed chocolate sandwich cookies
• 1/2 cup heavy cream
• 1/4 teaspoon sea salt
• 1 cup prepared caramel sauce, warmed

Directions:

1. Preheat oven to 325°F.
2. In a medium bowl, mix together cookie crumbs, brown butter, and sage. Press mixture firmly into the bottom of a 9-inch springform pan. Set aside.
3. In a large bowl, beat cream cheese until smooth and creamy. Gradually mix in sugar and vanilla extract. Add eggs, one at a time, beating well after each addition.
4. Gently fold in crushed sandwich cookies, heavy cream, and sea salt until just combined. Pour mixture over prepared crust in the springform pan.
5. Bake for approximately 45-50 minutes, or until the center of the cheesecake is set but still slightly wobbly. Let cool completely at room temperature, then refrigerate for at least 2 hours, or overnight.
6. To serve, warm the caramel sauce in a small saucepan over low heat. Drizzle over the top of the cheesecake. Slice and enjoy!