Brown Butter & Sage Cheesecake with Passion Fruit Filling and Candied Pecans Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted and cooled
• 1 tablespoon fresh sage, finely chopped
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 3 eggs, room temperature
• 1/3 cup passion fruit puree
• 1 teaspoon vanilla extract
• 1/2 cup pecans, roughly chopped
• 2 tablespoons honey

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together graham cracker crumbs and brown sugar. Add melted butter and stir until well combined. Add chopped sage and mix well.
3. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes until set. Remove from oven and let cool completely.
4. In a large bowl, beat the cream cheese and granulated sugar until smooth. Beat in the sour cream, then the eggs one at a time, mixing well after each addition.
5. Add passion fruit puree and vanilla extract, and beat until well combined.
6. Pour the mixture over the cooled crust. Smooth the top with a spatula and bake for 45-50 minutes, until the edges are lightly golden and the center is set.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight.
8. In a small pan, heat the honey over medium heat. Add the chopped pecans and stir until well-coated in the honey. Spread the pecans on a sheet of parchment paper and let cool completely.
9. Top the cooled cheesecake with the candied pecans just before serving.