Brown Butter Sage Cheesecake with Balsamic Strawberry and Toffee Crunch Topping

Brown Butter Sage Base

• 8 oz graham cracker crumbs
• 4 oz unsalted butter, browned
• 1/4 cup fresh sage leaves, chopped

Balsamic Strawberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup balsamic vinegar
• 2 cups fresh strawberries, chopped

Toffee Crunch Topping

• 1 cup toffee bits
• 1/2 cup granulated sugar
• 1/4 cup water

1. Preheat oven to 325°F.
2. For the Brown Butter Sage Base, mix together the graham cracker crumbs, browned butter, and chopped sage. Press onto the bottom of a 9-inch springform pan. Set aside.
3. For the Balsamic Strawberry Filling, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the balsamic vinegar and chopped strawberries. Pour over the prepared crust.
4. Bake for 45-50 minutes, or until the center is almost set. Let cool to room temperature.
5. For the Toffee Crunch Topping, spread toffee bits on a parchment-lined baking sheet and set aside. In a small saucepan, mix the sugar and water and cook over medium heat until sugar is dissolved. Increase heat to high and cook until mixture turns a caramel color, about 10 minutes. Pour caramel over the toffee bits and let cool. Once cooled, break into small pieces and sprinkle over cheesecake.
6. Chill in the refrigerator for at least 2 hours before serving.