Sage & Brown Butter Cheesecake with Salted Caramel and Peanut Butter Cup Topping

Sage & Brown Butter Crust

• 10 tablespoons unsalted butter, melted and browned
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 1/2 cups graham cracker crumbs
• 1 tablespoon chopped fresh sage leaves

Salted Caramel Filling

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 2/3 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract

Peanut Butter Cup Topping

• 8 oz semi-sweet chocolate chips
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 tablespoon unsalted butter, softened
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream