Bourbon & Chocolate Cheesecake

Brown Butter & Sage Crust

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter
• 1/4 cup brown sugar
• 2 tbsp finely chopped fresh sage

Melt butter in a saucepan over medium heat. Cook, stirring constantly, until butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly. In a bowl, mix together graham cracker crumbs, brown sugar, and chopped sage. Add browned butter to the graham cracker mixture and stir until evenly combined. Press the mixture into the bottom of a 9-inch springform pan. Bake in preheated 350 F oven for 10-12 minutes, or until golden brown. Let cool completely.

Whiskey & Chocolate Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 2 tbsp flour
• 4 eggs
• 1/4 cup whiskey
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips, melted and cooled

In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until creamy, about 2-3 minutes. Add flour and beat until well combined. Add eggs one at a time, beating well after each addition. Add whiskey and vanilla extract and mix until just combined. Fold in melted chocolate until evenly distributed. Pour the mixture on top of the crust.

Whipped Cream Topping

• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

In a large bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium speed until stiff peaks form. Spoon whipped cream over the chilled cheesecake and spread evenly. Refrigerate cake for at least 4 hours, or overnight, before serving.