Rock Bottom Brewery Cheesecake

To make crust, combine 2/3 cup of the sugar and cracker crumbs in mixing bowl. Add butter and mix to combine. Press into 10-inch springform pan. Refrigerate 2 hours.

Preheat oven to 225 degrees F.

To make filling, using heavy-duty mixer with paddle attachment, food processor with large mixing bowl, or large bowl and hand mixer, beat cream cheese until smooth.

Add cheddar cheese, remaining 1 3/4 cups sugar and sour cream and beat on low speed 5 minutes. Reduce speed to low and add lightly whipped whole eggs and egg yolk, blending for 1 minute. Batter will be thin.

Pour into chilled graham cracker crust. Drizzle 2 1/2 tablespoons of stout reduction in spiral pattern onto cheesecake. Using toothpick, swirl spiral in circular motion.

Place cheesecake on sheet pan and place in preheated oven. Pour 1/2 to 3/4 inch water into sheet pan to create water bath. Bake 4 to 4 1/2 hours or until done, adding additional water to pan when needed.

Cheesecake is done when knife inserted in center shows consistency of very stiff yogurt. Center should be firm to touch, but should not be rock solid, and cracks should not appear on top. Remove from oven and place on rack to cool. Serve slices drizzled with raspberry sauce.

For Stout: Reduce, cook over medium-high heat until beer evaporates to 2 1/2 tablespoons.