Brown Butter & Sage Cheesecake with Strawberry and Peanut Butter Cup Topping

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Brown Butter & Sage Base

• 8 ounces graham cracker crumbs
• 1/2 cup unsalted butter
• 2 tablespoons fresh sage leaves, chopped
• 1/4 cup granulated sugar

Directions:

1. Preheat your oven to 350°F.
2. Melt butter in a saucepan over medium heat. Add chopped sage leaves and stir until the butter turns brown and nutty-smelling, about 3-4 minutes. Remove from heat.
3. In a large mixing bowl, combine graham cracker crumbs, brown butter and sage, and sugar. Mix well until the mixture is moist and crumbly.
4. Press the mixture into the bottom of a 9-inch springform pan, and bake for 8-10 minutes, or until lightly browned. Remove from the oven and set aside to cool.

Strawberry Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1 cup fresh strawberries, hulled and chopped
• 1 teaspoon vanilla extract

Directions:

1. Lower your oven to 325°F.
2. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth and creamy.
3. Add eggs one at a time, beating after each addition to incorporate.
4. Stir in sour cream, strawberries, and vanilla extract.
5. Pour the mixture over the cooled Brown Butter & Sage crust.
6. Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
7. Remove from the oven and let cool to room temperature.

Peanut Butter Cup Topping

• 3/4 cup semisweet chocolate chips
• 3/4 cup creamy peanut butter
• 1/2 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

Directions:

1. In a small saucepan over low heat, melt chocolate chips, peanut butter, and heavy cream together.
2. Remove from heat and stir in confectioners' sugar and vanilla extract until well blended.
3. Pour and spread over the cooled cheesecake.
4. Refrigerate for at least an hour before serving.