Suggested Wines:

Bowers Harbor Vineyard, 2005 2896, Langley Vineyard

Bel Lago Sweet Cherry Port

Crust

¾ cup amaretti macaroons

⅓ cup almonds, toasted

2 tablespoons granulated sugar

1 stick butter

6 ounces semi-sweet chocolate chips (half a package)

Combine macaroons, almonds and sugar in food processor and pulse until fine. Transfer to a bowl and mix with melted butter. Spread crust in a springform pan, pressing firmly. Bake crust in 325° oven for 8 minutes. Chill in freezer. Melt chocolate and spread evenly over crust.

Filling

1 pound semi-sweet chocolate chips

1½ cups heavy whipping cream, split

1 cup cocoa powder

3 tablespoons instant coffee mix

¼ teaspoon salt

½ cup dark rum

4 large eggs

2 pounds cream cheese

1 cup granulated sugar

Melt chocolate and cool. Sift cocoa powder, instant coffee and salt. Boil ½ cup cream and add cocoa/coffee mixture. Cook for 2 minutes, remove from heat and add remaining cream. Combine cream cheese and sugar. Gradually incorporate eggs. Combine rum with cocoa mixture and fold into cream cheese mixture. Fold in chocolate. Pour into the pan containing the crust and bake in a water bath at 300° until just barely set, about 45 minutes. Turn off oven and allow cheesecake to cool slowly. This will help prevent the top from cracking.

Serve with fresh raspberries and a touch of whipped, unsweetened cream.