Berry & Wine Cheesecake with Brown Butter & Sage Crust and Toffee Crunch Topping

Brown Butter & Sage Crust

• 10 oz graham cracker crumbs
• 1/2 cup unsalted butter
• 2 tbsp fresh sage, finely chopped
• 1/4 cup sugar

Melt the butter in a saucepan over medium heat. Add the chopped sage and cook until the butter begins to turn golden brown, stirring frequently. Remove from heat and let cool for a few minutes. In a mixing bowl, combine the graham cracker crumbs, sugar, and cooled butter mixture until well combined. Press into the bottom of a 9-inch springform pan, making sure to evenly coat the bottom. Refrigerate for at least 30 minutes.

Wine & Berries Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1/4 cup flour
• 1 tsp vanilla extract
• 4 eggs
• 3/4 cup red wine
• 1 cup mixed berries (strawberries, raspberries, blueberries)

Preheat oven to 325°F. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the flour and vanilla extract, and beat until well-combined. Add the eggs one at a time, mixing well after each addition. Add the red wine and mix until just combined. Carefully fold in the mixed berries. Pour the filling over the chilled crust. Bake for 45-50 minutes or until the center of the cheesecake is just set. Remove from the oven and let cool for at least 30 minutes.

Toffee Crunch Topping

• 1 cup toffee bits
• 1/2 cup heavy cream

In a small saucepan, heat the heavy cream until just boiling. Remove from heat and add the toffee bits. Stir until the toffee is completely melted and the mixture is well combined. Pour over the cooled cheesecake. Refrigerate for at least 1 hour before serving.