Bubbly Raspberry Sage Cheesecake with Mochaccino Dreams Topping

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Brown Butter & Sage Base

• 5 tablespoons unsalted butter, cut into small pieces
• 1/2 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 1 tablespoon finely chopped fresh sage
• Pinch of salt

Champagne & Raspberry Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 3/4 cup champagne
• 1 cup fresh raspberries, mashed and strained to remove seeds
• 1/2 teaspoon vanilla extract
• Pinch of salt

Mocha Latte Topping

• 1 cup heavy cream
• 3 tablespoons granulated sugar
• 1 tablespoon instant coffee granules
• 4 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature

Instructions:

1. Preheat the oven to 350°F, and grease a 9-inch springform pan.
2. Combine the butter, graham cracker crumbs, brown sugar, sage, and salt in a bowl. Press into the bottom of the prepared pan, and bake for 10 minutes. Let cool slightly.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Add the sour cream, champagne, raspberry puree, vanilla, and salt, and beat until well combined.
4. Pour the filling over the cooled crust. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours, or overnight.
5. For the topping, combine the heavy cream, sugar, and coffee granules in a saucepan, and heat over medium heat until the sugar and coffee are dissolved. Remove from the heat and let cool to room temperature.
6. In a large mixing bowl, beat the cream cheese until smooth. Slowly pour in the cooled coffee mixture, and beat until smooth and well combined.
7. Serve the cheesecake chilled with the mocha latte topping.