Sage and Berry Bliss Cheesecake

Sage & Brown Butter Crust

• 1 1/2 cups graham cracker crumbs
• 3 tbsp butter
• 1 tbsp sage leaves, chopped finely
• 1/4 cup brown sugar

Wine and Berries Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 1/3 cup full-bodied kosher red wine
• 1 cup mixed berries (fresh or frozen)

Mocha Latte Topping

• 1 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 2 tsp espresso powder

• Preheat oven to 325°F.
• To make the crust, melt the butter in a saucepan over medium heat. Add the sage and let cook for 2 minutes, stirring constantly. Add the brown sugar and graham cracker crumbs, and mix until well combined.
• Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then let cool.
• To make the filling, beat the cream cheese and granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the red wine and berries, and pour the mixture into the prepared crust.
• Bake for 45-50 minutes, or until the filling is set but still slightly jiggly in the center.
• While the cheesecake is baking, make the mocha latte topping. Heat the cream in a saucepan until just simmering. Remove from heat and stir in the chocolate chips and espresso powder until the mixture is smooth.
• Once the cheesecake is done, let it cool to room temperature. Drizzle the mocha latte topping over the top, and chill the cheesecake in the fridge for at least 2 hours before serving.