Chocolate Pistachio Cheesecake

Recommended wine pairing: Castiglioni Chianti DOCG and Campo ai Sassi Rosso di Montalcino

Serves 10

1 1/2 cups oat flour (or grind oatmeal in a blender in small batches)
3/4 cup unsalted pistachio nuts
3 tbsp salted pistachio nuts, chopped
1/3 cup sugar
8 tbsp butter, melted
8 oz cream cheese
10 oz whole ricotta cheese, drained
1/2 cup heavy whipping cream
1/3 cup sugar
12 oz semi-sweet chocolate pieces, melted
1/4 cup cocoa powder
1 tbsp vanilla
2 eggs

Combine nuts, flour and sugar in a food processor and process until it forms a fine crumb. Add butter and pulse 5 ? 8 times until the dough comes together. Press the dough across the bottom and up the sides of an 11? removable bottom tart pan. Chill crust for 30 minutes.

Preheat oven to 350 F. Bake the crust for 25 minutes, allow to cool.

In a large mixing bowl combine cream cheese and ricotta, blend until smooth. Combine cream and sugar in a heavy bottomed saucepan, stir over med-low heat until sugar dissolves and begins to thicken. Stir melted chocolate and vanilla into sugar/cream, allow to slightly cool.

Add cocoa powder and melted chocolate mixture to the cheeses and stir until well combined. Add one egg at a time completely mixing the first one before stirring in the second one.

Pour mixture into the crust and bake for 55 minutes. Cool to room temperature.

Chill for 4 -6 hours before serving. Top with chopped pistachio nuts.