Goat Cheesecake

1 3/4 cups butter graham cracker crumbs, or shortbread cookie crumbs
2 tablespoons butter, melted
2 (8-ounce) packages cream cheese, at room temperature
1 1/2 cups sour cream
11 ounces soft goat cheese, at room temperature
1/2 cup sugar
2 tablespoons all-purpose flour
3 large eggs
1/4 teaspoon lemon zest
2 tablespoons confectioners' sugar

Macerated Berries

1 bottle Zinfandel (the good stuff you drink)
6 pints black berries and raspberries (mixed)
1 orange
1/2 cup sugar
1/2 cup water
1 cinnamon stick
2 (1 by 3-inch) orange peel strips
¼ tsp black pepper

Preheat oven to 325 degrees F.

Combine graham cookie crumbs and butter. Press evenly into the bottom of a lightly greased 9-inch springform pan.

In the bowl of an electric mixer, combine cream cheese, 1 cup sour cream, and goat cheese. Beat cheese mixture until smooth. With the mixer running on low, gradually add the sugar and flour. Add the eggs 1 at a time, beating just until each egg is incorporated. Fold in lemon zest. Pour mixture into prepared crust and bake for 40 minutes or until the center is just set. (Cheesecake is best if cooked in a water bath)  Allow cheesecake to cool completely, and chill over night.if possible.

In a small bowl, combine the remaining 1/2 cup sour cream and the confectioners' sugar. Pour over the top of the chilled cheesecake, spreading evenly. Return cheesecake to the refrigerator.

In a large saucepan, combine Zinfandel, orange zest and whole orange, sugar, water, cinnamon stick, and pepper. Bring mixture to a boil, stirring to dissolve the sugar. Allow mixture to reduce to about 3/4 cup. Add berries and cook until berries break down.  Mash berries until completely broken up.  Remove mixture from the heat and cool. Remove cinnamon stick and orange peels before passing through strainer.  Serve room temperature over slices of chilled goat cheesecake.