Cappuccino-Fudge Cheesecake

INGREDIENTS

Crust

• 1 9-oz box chocolate wafer cookies
• 1/2 cup dark brown sugar (packed)
• 6 oz bitter/semi-sweet (not unsweetened) chocolate, coarsely chopped
• 1/8 tsp ground nutmeg
• 7 Tbsp hot melted unsalted butter

Ganache

• 1 1/2 cup whipping cream
• 1/4 cup Kahlua or other coffee-flavored liqueur
• 20 oz bitter/semi-sweet (not unsweetened) chocolate, coarsely chopped

Filling

• 4 8-oz packages cream cheese, room temperature
• 1 1/3 cups sugar
• 2 Tbsp all purpose flour
• 2 Tbsp dark rum
• 2 Tbsp instant espresso powder or coffee
• 2 Tbsp ground espresso beans (med-coarse grind)
• 1 Tbsp vanilla extract
• 2 tsp mild-flavored light molasses
• 4 large eggs

Topping

• 1 1/2 cups sour cream
• 1/3 cup sugar
• 2 tsp vanilla extract
• Espresso beans (optional)

INSTRUCTIONS

1. For Crust: Finely grind cookies, chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally (~1 minute). Transfer crumbs to 10-inch springform pan with 3-inch 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.
2. For Ganache: Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlua. Whisk until chocolate is melted and ganache is smooth. Pour enough ganache over bottom of crust to cover. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later as frosting.
3. For Filling: Position rack in middle of oven. Preheat to 350 F. Using 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 one 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 65 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.
4. 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 reserve ganache into pastry bag fitted with small star tip. Pipe diagonal lines atop cheesecake, spacing 1-inch apart. Repeat in opposite direction, making latice. 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 with foil or place in cake container; keep chilled.)

NOTES