Sage & Brown Butter Cookies & Cream Cheesecake with Fudge Brownie Topping

Ingredients:

• Crust:
• 1 1/2 cups crushed Sage & Brown Butter cookies
• 6 tbsp unsalted butter, melted


• Filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 4 large eggs, room temperature
• 1/2 cup crushed Sage & Brown Butter cookies


• Brownie Topping:
• 1/2 cup unsalted butter, cut into pieces
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 325°F.


2. Crust:
1. In a medium bowl, mix together crushed cookies and melted butter. Press mixture onto the bottom of a 9-inch springform pan. Bake 10-12 minutes or until set. Allow to cool while making the filling.


3. Filling:
1. In a large bowl, beat cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and beat until fully combined.
2. Mix in vanilla extract until fully combined.
3. Beat in eggs one at a time on low speed, until each egg is fully incorporated.
4. Fold in crushed cookies by hand.
5. Pour the mixture over the cooled crust, spreading it evenly.
6. Bake in preheated oven for 50-60 minutes or until the center is almost set. Remove from oven and cool to room temperature before refrigerating. Chill cake in the refrigerator for at least 4 hours, or overnight if possible.


4. Brownie Topping:
1. Preheat oven to 350°F.
2. Melt butter in a large saucepan on low heat. Add sugar, cocoa powder, and salt. Stir until fully combined.
3. Remove from heat and let cool for 5-10 minutes.
4. Add eggs one at a time and stir until fully incorporated.
5. Add flour and stir until fully combined. Fold in chopped walnuts (optional).
6. Pour brownie batter over chilled cheesecake and bake for 20-25 minutes. Remove from oven and let cool completely.
7. Chill in the refrigerator for at least 1 hour before serving.