Sage & Butter Kosher Cheesecake with Bourbon Caramel Filling and Berries & Cream Topping

Ingredients

• 9 oz Graham crackers
• 6 tbsp Unsalted butter, melted
• 1 tbsp Fresh sage, finely chopped
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup Granulated sugar
• 4 Eggs, room temperature
• 1/2 cup Bourbon
• 1/2 cup Heavy cream
• 1/2 cup Brown sugar
• 1 tsp Vanilla extract
• 1 cup Fresh mixed berries
• 1 cup Heavy whipping cream
• 2 tbsp Powdered sugar

Instructions

1. Preheat oven to 350°F.
2. In a food processor, pulse graham crackers until finely crushed.
3. Melt butter in a small saucepan over medium heat until golden brown, stirring occasionally - approximately 5-7 minutes.
4. Add finely chopped sage and cook until fragrant, about 30 seconds.
5. In a bowl, combine melted sage butter and graham cracker crumbs until mixture is evenly coated.
6. Pat mixture into the bottom of a 9-inch springform pan.
7. In a large bowl, beat cream cheese until smooth.
8. Add granulated sugar, beating until combined and creamy.
9. Add eggs, one at a time, beating each until fully incorporated before adding the next.
10. In a separate saucepan, combine bourbon, heavy cream, and brown sugar over medium heat. Cook until mixture thickens and coats the back of a spoon, about 10 minutes.
11. Remove from heat and stir in vanilla extract. Allow to cool to room temperature.
12. Gradually pour bourbon caramel into the cream cheese mixture, whisking constantly until well combined.
13. Pour cheesecake mixture into prepared crust and bake for 45-50 minutes, or until center is almost set.
14. Allow to cool to room temperature before transferring to refrigerator to chill for 3-4 hours or overnight.
15. To make the topping, whip heavy cream in a large bowl until stiff peaks form.
16. Add powdered sugar and mix until combined.
17. Spread the whipped cream over the chilled cheesecake.
18. Serve topped with fresh mixed berries.