Revised from “Recipes from the Wineries of the Great Lakes” by Joe Borrello
9 ounces chocolate wafer cookies, finely crushed
1/2 cup butter or margarine, melted
3 tablespoons sugar
32 ounces cream cheese, softened
1 cup sugar
8 ounces sour cream
1-1/2 teaspoons vanilla or 3 Tablespoons cream sherry
2 tablespoons unsweetened cocoa powder
2 cups semisweet chocolate chips, melted
1/2 cup seedless red raspberry preserves
1/4 cup cream sherry
For crust: In a bowl, combine wafer crumbs, butter or margarine and sugar. Blend well. Press onto the bottom and two inches up the sides of a nine-inch springform pan. Set aside.
For filling: In a large mixing bowl, beat the cream cheese and one cup sugar with electric mixer until smooth. Add sour cream, eggs, vanilla or sherry and cocoa powder. Beat well. Beat in cooled chocolate. Pour into prepared crust, smoothing top of filling. Place cheesecake in a springform pan. Bake in a 350 F oven for about one hour or until center appears nearly set when shaken. Remove from oven. Cool for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more, remove sides of pan. Cool completely.
For glaze: In a small saucepan, stir together preserves and sherry over medium heat for three minutes. Remove from heat and cool. Carefully spread half of the glaze over cheesecake. Cover and chill at least four hours before serving. Cut cheesecake into thin slices and drizzle with remaining glaze. Cover carefully and store in the refrigerator for up to three days.
St. Julian Raspberry Spumante