Brown Butter & Sage, Olive Oil & Lemon, and Hot Fudge Cheesecake

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Brown Butter & Sage Base Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted and browned
• 3 tablespoons brown sugar
• 1 tablespoon fresh sage, finely chopped

Olive Oil & Lemon Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup granulated sugar
• 1/3 cup olive oil
• 3 large eggs, at room temperature
• 1 tablespoon lemon zest
• 1 1/2 teaspoons vanilla extract

Hot Fudge Topping Ingredients:

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter
• 1/4 cup granulated sugar

Instructions:

1. Preheat the oven to 350°F. Prepare a 9-inch springform pan by greasing the sides and bottom with butter.
2. In a medium bowl, mix together the graham cracker crumbs, browned butter, brown sugar, and chopped sage. Press the mixture evenly onto the bottom of the prepared pan. Bake for 8-10 minutes, then remove from the oven and let cool.
3. In a large bowl, beat the room temperature cream cheese with an electric mixer until smooth. Add the granulated sugar and mix until well combined. Add the olive oil, eggs, lemon zest, and vanilla extract. Beat until the filling is creamy and smooth. Pour the filling into the cooled crust.
4. Bake the cheesecake for 45-50 minutes or until the edges are lightly browned and the center is set. Let cool to room temperature.
5. Make the hot fudge topping by combining the heavy cream, chocolate chips, unsalted butter, and granulated sugar in a small saucepan over low heat. Stir constantly until the chocolate has melted and the mixture is smooth. Remove from heat.
6. Pour the hot fudge topping over the cooled cheesecake and spread it out evenly. Refrigerate the cheesecake for at least 2 hours or until the topping has set. Slice and serve chilled.