Stout Cheesecake

Directions

1. 1
   On Stovetop, reduce 16 oz. stout to 4 oz.
2. 2
   Let all ingredients come to room temperature before starting.
3. 3
   Process cookies in a processor to make crumbs.
4. 4
   Wrap bottom of 10-inch springform pan with foil and make a 5-inch foil collar around the top edge of the pan.
5. 5
   Grease pan and line bottom with cookie crumbs.
6. 6
   With paddle attachment of mixer, blend cream cheese, salt, and sugars until smooth.
7. 7
   Add eggs and mix until smooth.
8. 8
   Add vanilla and cornstarch and mix until smooth.
9. 9
   In a seperate bowl, whip sour cream smooth by hand and mix in cream cheese mixture; whip smooth again.
10. 10
    Drizzle reduced stout into mixture and stir only 2 or 3 times to give a marbled effect (you can also drag a knife or toothpick trough it several times).
11. 11
    Pour into pan and cover top with foil.
12. 12
    Bake at 375F for 1 hour 45 minutes.
13. 13
    Remove foil and bake 15 minutes more.