This is my kind of New Year indulgence!

New Year’s Eve – Black Pepper Ginger Cherry Cheesecake | ModernDomestic: "Black Pepper Ginger Cherry Cheesecake
Makes 1 8 ½ inch cheesecake.

For the crust
5 oz graham crackers
3 tbs (1.25 oz) dark brown sugar
1 pinch salt
2 oz butter, melted

For the cheesecake
16 oz cream cheese, soft
1 cup (7 oz) sugar
1 tbs cornstarch, sifted
3 large eggs
3 tbs lemon juice
1 ½ tsp vanilla
¼ tsp salt
3 cups sour cream

Black pepper ginger cherry sauce (recipe follows)

Preheat oven to 350 F. Butter the sides and bottom a 8 ½ inch springform pan. Line bottom with a piece of parchment paper and butter as well. Wrap the bottom of the pan in foil.

Place the graham crackers in a food processor and pulse until they are ground into fine crumbs. Add the brown sugar, salt, and melted butter and pulse until combined and all the crumbs are moistened. Pat the crumb mixture evenly and firmly into the bottom of the prepared pan. Bake for 10-12 minutes, until the crumbs are golden brown. Remove from oven and let cool completely.

Beat cream cheese and sugar together until very soft and smooth. Beat in cornstarch. Beat in eggs, one at a time, until each egg is incorporated – scrape down the sides of the bowl between each addition. Beat in lemon juice, vanilla, and salt until combined. Beat in sour cream until evenly combined.

Pour cheesecake batter into the pan – smooth top with a small offset spatula. Place pan into a larger baking dish. Place into oven and fill baking dish with ½ inch hot water. Carefully slide the rack into the oven and close oven door. Bake for 45 minutes. Let cool to room temperature for at least one hour before covering lightly with plastic wrap and placing in the refrigerator. Chill cheesecake at least 6 hours before unmolding.

To unmold, gently run a small offset around the sides of the pan before removing the outer ring. To remove bottom piece, carefully turn cake onto a plate wrapped in plastic wrap. Remove bottom and parchment paper before carefully re-inverting onto a serving platter. Serve chilled, with black pepper ginger cherry sauce.

Black Pepper Ginger Cherry Sauce
1 ¼ cup red wine
¼ cup sugar
1 lb bing cherries, pitted and halved
½ tsp grated ginger
black ground pepper (to taste)

Heat wine and sugar in a medium saucepan until sugar dissolves. Add cherries and ginger and bring to a boil – boil for one minute. Remove cherries to a bowl with a slotted spoon. Reduce remaining sauce until thickened and slightly syrupy (sauce will be thin). Add pepper to taste. Let cool to room temperature. Strain sauce and pour over cherries.

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Many thanks to ModernDomestic.com!