Brown Butter & Sage Cheesecake with Chocolate Hazelnut Filling and Berries & Cream Topping

Brown Butter & Sage Base Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted unsalted butter
• 2 tablespoons fresh sage, chopped

Brown Butter & Sage Base Instructions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and fresh sage. Stir together until well-blended.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed measuring cup to smooth the surface of the crust.
4. Bake for 10-12 minutes or until fragrant and lightly browned. Remove from the oven and let cool.

Chocolate Hazelnut Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1/2 cup Nutella
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1/2 cup chopped hazelnuts

Chocolate Hazelnut Filling Instructions:

1. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
2. Add heavy cream, Nutella, and pure vanilla extract. Beat for another 30 seconds or until well-combined.
3. Add eggs, one at a time, beating well after each addition.
4. Pour the filling mixture into the cooled crust.
5. Sprinkle chopped hazelnuts over the top of the filling.
6. Bake for 45-50 minutes or until the cheesecake is set and the center only slightly jiggles.
7. Cool the cheesecake at room temperature for 30 minutes, then transfer it to the refrigerator to chill until it is completely firm, at least 2 hours or overnight.

Berries & Cream Topping Ingredients:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 cup mixed berries (raspberries, blueberries, and/or strawberries)

Berries & Cream Topping Instructions:

1. In a mixing bowl, beat heavy cream and sugar together until soft peaks form.
2. Top the cooled cheesecake with mixed berries and whipped cream.
3. Refrigerate until ready to serve.