Bourbon Butterscotch Blueberry Cheesecake with Brown Butter Sage Crust

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Ingredients:

• 12 oz graham crackers, finely crushed
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup fresh sage leaves, finely chopped
• 4 containers (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tbsp all-purpose flour
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup bourbon
• 1 cup blueberries, fresh or frozen
• 1/2 cup butterscotch chips
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
2. In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Add 1/4 cup fresh sage leaves and continue to cook until butter foams and then turns brown, stirring frequently, about 5 minutes. Remove pan from heat and let it cool slightly.
3. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and cooled brown butter sage mixture. Press the mixture into the bottom and up the sides of the prepared springform pan.
4. In a large bowl, beat the 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup granulated sugar and 3 tbsp all-purpose flour until smooth. Beat in the 4 eggs and 1 tsp vanilla extract until just combined.
5. Add 1/4 cup bourbon to the cream cheese mixture and mix until smooth.
6. Gently fold in 1 cup blueberries and pour the mixture over the prepared crust.
7. Bake the cheesecake for about 50-55 minutes, or until the edges are set but the center is still slightly jiggly.
8. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate the cheesecake until firm, at least 2 hours.
9. In a small saucepan, melt the 1/2 cup butterscotch chips and 1/2 cup heavy cream over low heat, stirring frequently until smooth.
10. Pour the butterscotch sauce over the cooled cheesecake and serve.