Ingredients

Cheesecake (chilled, homemade or store-bought cheesecake)
1/4 teaspoon corn starch (Optional*)
1/4 cup Vino Cotto di Montillo  

* Vino Cotto di Montillo can be poured directly from the bottle over cheesecake. Delicious! For a thicker syrup consistency, follow the directions below:

Directions

1. In a small sauce pan, add vino cotto and corn starch. Whisk
until the corn starch is completely dissolved.

2. Place the sauce pan over low heat and stir continuously until the vino cotto begins to rapidly boil. Allow to boil for 10-20 seconds to thicken. Remove from heat and transfer into a gravy boat or creamer.  

3. Cover with plastic wrap and refrigerate until ready to serve.

4. To Serve: For a gourmet presentation, place a slice of cheesecake
onto each plate. Drizzle vino cotto directly over the cheesecake and
around the plate as a garnish for added flavor and color. Serve chilled.