Ingredients
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1 (9 ounce) box chocolate wafer cookies
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6 ounces bittersweet chocolate (not unsweetened) or 6 ounces semisweet chocolate, coarsely chopped
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1/2 cup packed dark brown sugar
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1/8 teaspoon ground nutmeg
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7 tablespoons hot melted unsalted butter
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1 1/2 cups whipping cream
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20 ounces bittersweet chocolate (not unsweetened) or 20 ounces semisweet chocolate, chopped
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1/4 cup Kahlua or 1/4 cup other coffee-flavored liqueur
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4 (8 ounce) packages cream cheese, room temperature
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1 1/3 cups sugar
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2 tablespoons all-purpose flour
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2 tablespoons dark rum
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2 tablespoons instant espresso powder or 2 tablespoons instant coffee crystals
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2 tablespoons ground whole espresso beans (medium-coarse grind)
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1 tablespoon vanilla extract
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2 teaspoons mild-flavored light molasses
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4 large eggs
Instructions
- For crust:
- Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
- Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
- Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides.
- Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
- For ganache:
- Bring whipping cream to simmer in large saucepan.
- Remove from heat; add chocolate and Kahlúa.
- Whisk until chocolate is melted and ganache is smooth.
- Pour 2 cups ganache over bottom of crust.
- Freeze until ganache layer is firm, about 30 minutes.
- Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
- For filling.
- Position rack in middle of oven and preheat to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until blended.
- Beat in flour.
- Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture.
- Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
- Pour filling over cold ganache in crust.
- Place cheesecake on rimmed baking sheet.
- Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes.
- Transfer cheesecake to rack.
- Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).
- Maintain oven temperature.
- For topping:
- Whisk sour cream, sugar, and vanilla in medium bowl to blend.
- Pour topping over hot cheesecake, spreading to cover filling completely.
- Bake until topping is set, about 10 minutes.
- Transfer cheesecake to rack.
- Refrigerate hot cheesecake on rack until cool, about 3 hours.
- Run small sharp knife between crust and pan sides to loosen cake; release pan sides.
- Transfer cheesecake to platter.
- Spoon reserved ganache into pastry bag fitted with small star tip.
- Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart.
- Repeat in opposite direction, making lattice.
- Pipe rosettes of ganache around top edge of cake.
- Garnish with coffee beans, if desired.
- Chill until lattice is firm, at least 6 hours.
- (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.).