Mint Chocolate Chip Cheesecake with Sage & Brown Butter Crust and Whipped Cream & Cherry Topping

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Sage & Brown Butter Crust

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter
• 2 tablespoons chopped fresh sage

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a small saucepan over medium heat until it begins to brown.
3. Remove from heat and stir in sage.
4. Combine graham cracker crumbs and brown butter mixture, mixing well.
5. Press mixture into the bottom of a 9-inch springform pan.
6. Bake crust for 8-10 minutes or until lightly browned.
7. Remove from oven and let cool completely before adding filling.

Mint Chocolate Chip Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon mint extract
• 1 cup mini chocolate chips

Instructions

1. In a large bowl, beat cream cheese until smooth and creamy.
2. Add sugar and beat until well combined.
3. Beat in sour cream, eggs, vanilla extract, and mint extract until fully incorporated.
4. Stir in chocolate chips.
5. Pour filling onto cooled crust.
6. Bake cheesecake for 50-60 minutes or until the center is just set.
7. Let cheesecake cool to room temperature before refrigerating for at least 2 hours.

Whipped Cream & Cherry Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup cherries, pitted and halved

Instructions

1. In a large mixing bowl, beat heavy cream until soft peaks form.
2. Add powdered sugar and vanilla extract and continue to beat until stiff peaks form.
3. Spread whipped cream on top of chilled cheesecake.
4. Garnish with fresh cherries, if desired.