Brown Butter & Sage Almond Cheesecake with Brandy & Cherry Topping

Brown Butter & Sage Base

• 4 tablespoons unsalted butter
• 1/4 cup fresh sage leaves, chopped
• 1 1/2 cups graham cracker crumbs

Almond Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 1 teaspoon almond extract
• 4 eggs, room temperature

Brandy & Cherry Topping

• 1/2 cup brandy
• 1/4 cup sugar
• 1/4 cup water
• 1 cup fresh cherries, pitted and halved

Instructions

1. Preheat your oven to 350°F.
2. In a pan over medium heat, melt the butter and add the chopped sage leaves. Cook until the butter turns brown and has a nutty aroma, about 3-4 minutes.
3. In a bowl, mix together the graham cracker crumbs and the brown butter & sage mixture. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Place in the freezer while preparing the filling.
4. In a large bowl, beat the cream cheese until smooth. Add the sugar and almond extract and mix until combined. Beat in the eggs one at a time until the mixture is smooth. Pour the mixture into the prepared crust.
5. Bake the cheesecake for 35-40 minutes, until set but still slightly jiggly in the middle. Remove from the oven and let cool for 10 minutes before running a knife around the edges of the pan and releasing the sides. Let cool completely in the refrigerator.
6. In a small saucepan, heat the brandy, sugar, and water over medium heat until the sugar dissolves. Add the cherries and cook until they soften slightly, about 5-7 minutes.
7. Once the cheesecake has cooled, top with the brandy and cherry mixture. Serve chilled.