Stout Cheesecake

(If you don't have stout, any dark flavorful beer will do) This recipe, from my sister-in-law's brother-in-law, is the best cheesecake I have ever had, bar none. (but not for those watching their cholestoral)

• Ready In: 2 hrs 30 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 1 1⁄2 lbs cream cheese
• 3⁄4 cup granulated sugar
• 3⁄4 cup light brown sugar
• 17  ounces eggs (approximately 10)
• 1⁄2 tablespoon salt
• 1  teaspoon vanilla extract
• 1⁄4 cup cornstarch
• 2  lbs sour cream
• 5  pecan shortbread cookies (i.e., Keebler Pecan Sandies)
• 16  ounces  dry stout beer (reduced to 4 oz)

Directions

1. On Stovetop, reduce 16 oz. stout to 4 oz.
2. Let all ingredients come to room temperature before starting.
3. Process cookies in a processor to make crumbs.
4. Wrap bottom of 10-inch springform pan with foil and make a 5-inch foil collar around the top edge of the pan.
5. Grease pan and line bottom with cookie crumbs.
6. With paddle attachment of mixer, blend cream cheese, salt, and sugars until smooth.
7. Add eggs and mix until smooth.
8. Add vanilla and cornstarch and mix until smooth.
9. In a seperate bowl, whip sour cream smooth by hand and mix in cream cheese mixture; whip smooth again.
10. Drizzle reduced stout into mixture and stir only 2 or 3 times to give a marbled effect (you can also drag a knife or toothpick trough it several times).
11. Pour into pan and cover top with foil.
12. Bake at 375F for 1 hour 45 minutes.
13. Remove foil and bake 15 minutes more.