Easy Chocolate Raspberry Mocha Cheesecake

2 teaspoons of espresso powder
1 package of cream cheese, softened
2/3 cup of sugar
3 Tablespoons of unsweetened cocoa powder, sifted
2 teaspoons of vanilla extract
1 container of whipping cream
1 graham cracker pie or chocolate pie crust
1 pint of fresh raspberries, washed.

Directions: With an electric mixer, beat cream cheese, espresso powder, sugar, cocoa powder and vanilla extract, mix until smooth. Fold in the whipping cream, mix well. Spoon mixture into prepared chocolate pie crust. Refrigerate for three hours. Dust with cocoa powder or powdered sugar.

Pair your raspberry dessert with a 2011 Muscat from Papagni Vineyards. If you are in the mood for a red dessert wine, try Papagni 2003 Alicante Bouschet Dessert Wine.

2011 MUSCAT
WHITE WINE
“Our Muscat is pale straw in color with fresh floral aromas and just picked grapefruit. The palate is rounded, rich and sweet. The honey and apricot fruit flavors are balanced with a delicate acidity that keeps it fresh through to the lively finish. A lovely wine to pair with spicy Asian cuisine or serve after dinner with fresh fruit and angel food cake.” ~ Demetrio Papagni 750 ML  ALC 12% BY VOL

2003 ALICANTE BOUSCHET (PORT STYLE)
DESSERT WINE
Our 2003 Alicante Bouschet is a sumptuous dessert wine. Rich and flavorful with a nose dominated by sweet, toasty black fruits and white pepper that carry through to rich, mouth -filling flavors with soft tannins and a very silky finish. Aged for 9 years in our cellars, this Alicante Bouschet is ready to drink now. Only 95 cases of this exquisite wine were produced. 750 ML  ALC 18.5% BY VOL