4 cups whole cranberries (fresh or frozen)
1/2 cup sugar
1/2 cup Pinot Noir
1/2 cup water

Combine all ingredients in a saucepan and bring to a boil. Turn the heat down and simmer until the berries pop, about 15 minutes. Allow the mixture to cool to room temperature. Using a blender, purée the berries in small batches and strain through a fine mesh strainer.


FOR THE CHEESECAKE:

2 pounds cream cheese, softened
1 3/4 cups sugar
4 whole eggs
1 teaspoon vanilla
2 tablespoons Cranberry-Pinot Noir Purée

Preheat the oven to 350. Oil an 8" x 3" cake pan (*nee note) and line it with parchment paper. Set aside.

Beat the cream cheese with the sugar until smooth, scraping the bowl often. Add the eggs one at a time, scraping the bowl after each addition. Add the vanilla and stir until combined.

Pour 1/3 of the batter into the pan. Drizzle 2 tablespoons of purée and smooth gently. Drizzle 2 more tablespoons of the purée over this layer. Top with the rest of the batter. Pull a table knife through the layers of batter and purée to swirl; then sharply rap the pan on the counter to settle the batter and eliminate holes or bubbles.

Place the pan in a hot water bath and bake for 90 minutes, rotating once or twice to ensure even baking. When the cheesecake is done, it will have risen almost to the top of the pan and will be a light golden brown. Remove from the oven and allow the cheesecake to cool to room temperature in its water bath. Remove from water bath and refrigerate overnight.

To remove the cake from the pan, place the pan in warm oven for 2 to 3 minutes. Turn the pan upside-down on a platter or cake plate and shake hard! Remove the pan and the parchment liner and return to the refrigerator. Glaze when cool.

*NOTE: Pan available from good kitchen stores. If you use a springform pan, wrap it carefully on the outside with foil to prevent water from seeping into the cheesecake during baking. Turn the baked cheesecake upside-down on a serving plate so that the top crust becomes the bottom of the cheesecake.


FOR THE CRANBERRY-CHOCOLATE GANACHE:

4 ounces dark chocolate, preferably Callebaut bittersweet
1/4 cup water
1/4 cup Cranberry-Pinot Noir Purée

Place the ingredients in a glass bowl. Heat them in a microwave on full power, 1 minute at a time, whisking well after each minute, until the chocolate melts. Allow the melted ganache to cool to spreading consistency. Pour over the cooled cheesecake, letting the glaze dribble over the edges.


FOR THE CRANBERRY-PINOT NOIR SAUCE:

1/4 cup Pinot Noir
1/2 cup sugar
Remaining Cranberry-Pinot Noir Purée

Place all ingredients in saucepan and heat over low heat until sugar dissolves. Refrigerate until ready to use. Sauce may be served in a pitcher on the side, or pooled on a plate under a slice of the cheesecake.