Brown Butter & Sage Cheesecake with Vanilla Filling and Candied Pecans Topping

Ingredients:

• 150g graham crackers, crushed
• 6 tbsp unsalted butter, melted
• 2 tbsp fresh sage, finely chopped
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups candied pecans, roughly chopped

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the crushed graham crackers, melted butter, and chopped sage. Mix until the crumbs are evenly coated with the butter. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
4. Gradually add the sugar and continue beating until well combined.
5. Add the eggs, one at a time, mixing well after each addition.
6. Stir in the vanilla extract.
7. Pour the mixture over the crust and smooth out the top. Bake for 45-50 minutes, or until the edges are lightly golden and the center is set.
8. Remove the cheesecake from the oven and let it cool down to room temperature before refrigerating for 2-3 hours.
9. Before serving, remove the cheesecake from the pan and top it with the candied pecans.