Cappuccino Fudge Cheesecake

Crust

1 9 oz. box chocolate wafers cookies

6 oz. bittersweet (not unsweetened) or semi-sweet chocolate, coarsely chopped

1/2 C. dark brown sugar

1/8 t. ground nutmeg

7 T. hot melted unsalted butter

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 springform pan with 3-inch-high sides. Wrap plastic around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

Ganache

1 1/2 C. whipping cream

20 oz. bitter sweet or semi-sweet chocolate

1/2 C. Kahlua or other coffee flavored liqueur

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 2 C. ganache over bottom of crust. Freeze until ganache layer is firm, about 30 min. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern on top.

Filling

4-8 oz. packages cream cheese, room temperature

1 1/3 C. sugar

2 T. all purpose flour

2 T. dark rum

2 T. instant espresso powder or coffee crystals

2 T. ground whole espresso coffee beans (medium-coarse grind)

1 T. vanilla extract

2 t. mild-flavored (light) molasses

4 large eggs

Position rack in the 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 cheese cake 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 min. Transfer cheesecake to rack. Cool 15 min. while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.

Topping

1 1/2 C. sour cream
 
1/3 C. sugar

2 t. vanilla extract

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 min. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.

Run 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.