Ingredients

• 8 full graham cracker sheets, processed fine
• 4 Tbsp unsalted butter, melted
• 1 Tbsp sugar
• 12 oz cream cheese, softened
• ¼ c plain Greek yogurt, room temperature
• 1 c sweetened condensed milk
• 1 large egg, room temperature
• 2 Tbsp all-purpose flour
• 2 tsp vanilla extract
• ¹⁄₈ tsp salt
• ¾ c Mark West Pinot Noir
• 1 envelope unflavored gelatin
• 2 Tbsp hot water
• 4 tsp sugar

Directions

1. Combine first three ingredients in a food processor and pulse until crumbs are evenly moistened.
2. Spread mixture in an 8”x 8” square baking pan lined with aluminum foil and lightly press into pan.
3. Bake at 350° F for 10 minutes, then cool on wire rack.
4. Beat next three ingredients in a large bowl with whisk attachment for 2 minutes.
5. Add next four ingredients, beating for another 2 minutes.
6. Pour mixture over crust and bake for about 25 minutes until filling is set but not browned.
7. Cool to room temperature, about 2 hours, then refrigerate at least another 2 hours.
8. Sprinkle gelatin over ½ c wine and let sit for 5 minutes.
9. Stir sugar in hot water then add into wine gelatin; stir thoroughly until gelatin is completely melted and mixture is clear.
10. Add remaining wine then cool to room temperate, about 5 minutes.
11. Pour wine mixture using the back of a bar spoon over cooled cheesecake.
12. Refrigerate at least 2 hours until wine topping is set completely.
13. Cut into 16 squares.

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