Chocolate Crowns

Once again, our pastry chef has created a delightful dessert for Stone Hill's participation in Hermann's fourth annual Chocolate Wine Trail. Chocolate cookie, cheesecake, mixed-berry sauce: What's not to love? 
(Makes 7 dozen cookies)

Cookie:
1 1/4 cups butter
1 cup sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 ½ cups flour
2/3 cup cocoa
½ teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 375 degrees. In large mixing bowl, cream butter and sugars at medium-high speed until light and fluffy. Add eggs, one at a time, and beat well. Add vanilla. Sift together flour, cocoa, baking soda and salt. Add to sugar mixture and blend well. Shape dough into small log and place in cookie press. Press cookie onto cool, ungreased or parchment-lined cookie sheet. Make an indentation on each cookie and fill with cheesecake filling. Bake at 375 degrees about 8-10 minutes or until cheesecake browns or puffs up. Remove from sheet and cool. Store in airtight container. Will keep in freezer for up to two months. Drizzle with mixed-berry sauce before serving. Serve with Stone Hill Winery Port.

Cheesecake Filling:
8 ounces cream cheese
1/4 cup sugar
½ tablespoon flour
1 egg
1 teaspoon cognac
2 ounces bittersweet chocolate
1/3 cup sour cream

Combine cream cheese, sugar and flour; beat until fluffy. Add egg and cognac; blend well. Melt bittersweet chocolate over medium heat. Stir melted chocolate and sour cream into mixture.

Mixed-Berry Sauce:
Mix equal amounts of raspberry, blackberry and blueberry seedless jams. If necessary, heat to thin or thin with fresh squeezed lemon juice. Place mixture in squeeze bottle for drizzling.

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