GINGER STOUT CHEESECAKE

A blend of dark chocolate and strong stout, and a crust made with spicy crushed ginger snaps, make this creamy cheesecake a surprise dessert that works well as the final course for a beer dinner.

FOR THE CRUST

1 stick butter, melted

2 1/2 cups crushed ginger snaps

FOR THE FILLING

24 ounces cream cheese

1 cup sugar

3 eggs

4 ounces dark chocolate, melted

3/4 cup strong stout such as Burnt Hickory Big

Shanty Graham Cracker Stout

1 teaspoon vanilla

1/4 cup flour

Combine ginger snaps and butter, and press into a springform pan.

Combine filling ingredients in a stand mixer or with a hand blender until smooth and pour into crust. Bake at 350 for 45 minutes until firm.

Cool at room temperature for one hour then refrigerate four hours or overnight.

Serve with whipped cream, candied ginger or dark chocolate curls.

Serves 12

Per serving: 495 calories (percent of calories from fat, 60), 8 grams protein, 42 grams carbohydrates, 1 gram fiber, 34 grams fat (18 grams saturated), 136 milligrams cholesterol, 398 milligrams sodium.