Brown Butter Sage Vanilla Cheesecake Truffle Cheesecake

Brown Butter Sage Base

• 8 oz graham cracker crumbs
• 1/4 cup brown sugar
• 1/4 cup unsalted butter
• 2 tbsp chopped fresh sage

Vanilla Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs

Cheesecake Truffle Topping

• 4 oz dark chocolate, chopped
• 1/4 cup heavy cream
• 4 oz Norman's Kosher Cholov Yisroel Cream Cheese

Instructions

1. Preheat the oven to 350°F.
2. In a medium saucepan, melt the butter over medium heat. Cook until browned, stirring occasionally, about 5 minutes. Add the chopped sage and cook for 1-2 more minutes, until fragrant.
3. In a mixing bowl, combine the graham cracker crumbs, brown sugar, and browned butter sage mixture. Stir together until all ingredients are well combined.
4. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
5. In a mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract and beat together until well combined. Add the eggs one at a time, mixing well after each addition.
6. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 40-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. In a small saucepan, heat the heavy cream until it just begins to boil. Remove from heat and add the chopped chocolate, stirring until completely melted and smooth.
9. In a mixing bowl, beat the cream cheese until smooth. Add the melted chocolate and beat together until well combined.
10. Spread the cheesecake truffle topping over the cooled cheesecake. Refrigerate for at least 30 minutes before serving.