Brown Butter Sage Cheesecake with Salted Caramel Filling and Mocha Latte Topping

Brown Butter Sage Base:

• 8 ounces graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons fresh sage, chopped

Melt butter in a saucepan over medium heat, stirring frequently until it turns golden brown. Remove from heat and stir in sage. Combine graham cracker crumbs, brown sugar, and butter until all crumbs are coated. Press mixture into a greased 9-inch springform pan and chill in refrigerator while preparing the filling.

Salted Caramel Filling:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup prepared salted caramel sauce, plus additional for topping

Preheat oven to 325°F. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla, and salt until combined. Pour mixture over chilled crust. Drop spoonfuls of salted caramel sauce over the top and swirl with a knife. Bake for 55-60 minutes or until center is almost set. Let cool in the pan for 10 minutes, then run a knife around the edge to loosen the cheesecake and remove from pan. Chill in refrigerator for at least 4 hours or overnight.

Mocha Latte Topping:

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1/4 cup strongly brewed coffee

In a small saucepan, heat cream over medium heat until just simmering. Remove from heat and stir in chocolate chips until melted. Stir in brewed coffee until smooth. Pour mixture over chilled cheesecake. Drizzle with additional salted caramel sauce before serving.