From the Tasting Along the Wine Road event!
1 package (1/3 box) of chocolate graham crackers, crushed
1/3 cup butter
1/4 cup sugar
Preheat oven to 350°
In a large bowl, combine the crushed chocolate graham crackers with the butter and sugar. In an ungreased, 9 inch springform pan, press the mixture evenly into the bottom and 1 1/2 inches up the side of the pan. Chill in the refrigerator while preparing the filling.
5 ounces semisweet chocolate
2 8-ounce packages cream cheese, softened
1 1/4 cups sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup Mill Creek Chocolate Cabernet Sauce
In a small heavy saucepan, melt the semisweet chocolate over low heat. In a large mixing bowl, beat the cream cheese, sugar, flour and vanilla with an electric mixer set on medium speed, until the batter is smooth. Switch the mixer speed to low, and slowly add the melted chocolate. Beat on low until combined. Add the eggs all at once, and continue to beat on low speed just until the mixture is combined. Stir in the Chocolate Cabernet Sauce by hand.
Remove the crust-lined pan from the refrigerator and add the filling. Place the springform pan in a shallow baking pan and bake for 45-50 minutes, until the center of the filing appears set when the pan is gently shaken. A knife inserted in the center should come out clean.
Cool the cheesecake in the pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from the sides of the pan, and let the cake cool for 30 minutes more. Remove the sides of the springform pan, and cool 1 hour longer. Cover an chill at least 4 hours before serving.