Creamy Peanut Sage Delight

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Brown Butter & Sage base

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter
• 12 fresh sage leaves

Instructions:

1. In a medium saucepan, melt the unsalted butter over medium heat.
2. Add sage leaves to the saucepan and cook until butter turns golden brown and has a nutty aroma, about 5 minutes.
3. Remove from heat and let cool slightly.
4. In a mixing bowl, combine graham cracker crumbs and the browned butter, stirring until evenly mixed.
5. Press the mixture into the bottom of a 9-inch springform pan, creating an even crust.

Plain Filling

Ingredients:

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla extract.
5. Pour the filling over the prepared crust in the springform pan.
6. Smooth the top with a spatula.
7. Bake for 50-60 minutes, or until the center is set.
8. Remove from the oven and let cool to room temperature.
9. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.

Peanut Butter Cup Topping

Ingredients:

• 12 peanut butter cups, chopped
• 1 cup heavy whipping cream

Instructions:

1. In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer.
2. Remove from heat and add the chopped peanut butter cups to the saucepan.
3. Stir until the mixture is smooth and all the peanut butter cups have melted.
4. Let the mixture cool slightly.
5. Pour the peanut butter cup topping over the chilled cheesecake, spreading it evenly.
6. Refrigerate for an additional 2 hours to allow the topping to set.

Enjoy this delightful and creamy Peanut Sage cheesecake!