2013 Ohio State Fair
Nancy Radke
Gahanna, Ohio

Servings: One 9-inch Cheesecake

2 Tbsp. Unsalted butter, melted
1½ c. Chocolate Sandwich Cookies, finely crushed
2 c. Dried Cherries
1 c. Wyandotte Vin de Cacao Wine
2 (8-oz.) Packages of Cream Cheese, softened
¾ c. Sugar plus 1 Tbsp.
2 Large Eggs
3 Egg Whites
1 c. Sour Cream
½ c. Heavy Cream
½ c. Semi-Chocolate
2 Tbsp. Wyandotte Vin de Cacao Wine
2 tsp. Finely chopped almonds and almonds and whip topping for garnish

1. Preheat oven to 350°F. Grease a 9-inch spring form pan. In a medium bowl, combine butter & cookie crumbs; press into pan. Bake 10 minutes. Set aside.

2. In a medium sauce pan, combine Wyandotte Vin de Cacao Wine & cherries; cook over medium heat until cherries are tender (about 10-15 minutes). Cool.

3. In a large bowl, blend cream cheese & ¾ c. sugar until smooth. Add cherry mixture, eggs and egg whites. Mix well; pour into pan and bake 30 minutes. Mix sour cream and 1 Tbsp. sugar; spread on top of cheesecake and bake 5 more minutes. Cool completely; chill.

4. For ganache, heat cream and chocolate over medium heat; heat and stir until melted and smooth. Stir in wine and chopped almonds. Drizzle over cheesecake. Garnish with almonds and topping; serve