Brown Butter & Sage Cheesecake with Blueberry Filling and Peach & Mango Topping

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Ingredients:

• 9-ounce package of graham crackers, finely crushed
• 8 tablespoons unsalted butter, melted
• 2 tablespoons sage, finely chopped
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 2 cups blueberries
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 ripe peach, peeled and diced
• 1 ripe mango, peeled and diced
• 1 tablespoon honey
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 325°F.
2. In a bowl, mix the crushed graham crackers, melted butter, and sage until well combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan.
4. Bake for 10-12 minutes, or until the crust is golden brown.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
6. Add the eggs one at a time, mixing well after each addition.
7. Stir in the vanilla extract.
8. Pour the cheesecake filling into the crust and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
10. Turn off the oven and let the cheesecake cool inside for 30 minutes.
11. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving.
12. In a saucepan, combine the blueberries, water, and sugar. Cook over low heat until the berries burst and the mixture thickens, stirring occasionally. Let cool.
13. In a bowl, mix the peach, mango, honey, and lemon juice. Let sit for 10 minutes to release the juices.
14. Serve the cheesecake with the blueberry filling and the peach & mango topping.