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1
Preheat oven to 375 degrees (200 C.).
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2
Place the Merlot and cherries in a small saucepan and bring to a boil, then reduce heat and simmer for 5 minutes.
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3
In a small bowl, mix the arrowroot powder or cornstarch with just enough water to dissolve, and stir it into the cherry-Merlot mixture.
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4
Bring back to a simmer then remove from heat; cool for 15 minutes.
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5
Meanwhile, place the granola into a food processor and grind into a coarse powder.
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6
Pour the granola, 1-1/2 tbsp (20 ml) of oil, and 1-1/2 tbsp (20 ml) light agave nectar into a bowl, and combine until all of the granola is wet.
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7
Place the granola mixture into a 10-inch spring-form pan and pat down to cover the bottom evenly (a wet hand makes this easier).
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8
Bake for 8 minutes; allow to cool.
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9
Reduce oven temperature to 325 degrees (175 C.).
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10
In a food processor, begin to blend the cream cheese and eggs, adding one egg at a time (you'll need to stop the machine periodically and scrape the bowl with a rubber spatula to remove lumps).
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11
After all the eggs have been added and the cream cheese is smooth, add the cup of light agave nectar.
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12
Then add the cherry-Merlot mixture and pulse until the cherries are roughly chopped and the mixture is swirled in.
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13
Place the spring-form pan containing the crust into a larger pan with tall sides, such as a roasting pan.
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14
Pour the filling over the crust and place the pans together in the oven.
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15
Into the outside pan, pour enough water to make the water level reach about 2/3 of the way up the sides of the spring-form pan.
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16
Bake for one hour.
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17
Check for doneness by touching the center of the cake.
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18
It should feel like Jell-O that is almost set, or a firm waterbed.
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19
Cool the cheesecake in a refrigerator for at least 3 hours.
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20
Serve with cherry-merlot sauce, if desired.
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21
Place the Merlot, agave nectar, cherries and pinch of salt into a saucepan; bring to a boil, then reduce heat and simmer for 10 minutes.
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22
Mix the arrowroot powder or cornstarch with just enough water to dissolve, then stir it into the saucepan.
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23
Bring the sauce back to a simmer, and stir until thick.
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24
Remove from heat and cool.
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25
Makes approximately 4-1/2 cups (1050 ml) sauce.
