Ingredients: |
Ingredients: CRUST
1 (9 oz) pkg chocolate wafer cookies, finely crushed
1 cup semisweet chocolate pieces
1/2 cup brown sugar
1/8 tsp cinnamon
7 TBSP butter, melted
GANACHE
1 cup whipping cream
15 oz bittersweet chocolate, chopped
2 TBSP coffee liqueur
FILLING
4 (8 oz) pkgs cream cheese, softened
1-1/3 cups sugar
2 TBSP flour
2 TBSP instant expresso coffee powder
2 TBSP dark rum
1 TBSP vanilla
2 tsp molasses
4 eggs, lightly beaten
TOPPING
1-1/2 cups sour cream
1/3 cup sugar
2 tsp vanilla
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Directions: |
Directions:1. For crust: In a food processor, combine cookies, chocolate, brown sugar and cinnamon. Cover and process until finely ground. Add melted butter and process until combined. Press mixture on the bottom and 2-1/2-inches up the sides of an ungreased 10x3-inch springform pan; set aside.
2. For ganache: In a medium saucepan, bring whipping cream just to boiling over med-high heat. Remove from heat, add chocolate; do NOT stir. Let stand for 5 minutes. Whisk until smooth. Whisk in coffee liqueur. Pour 2 cups of ganache into crust. Cover and freeze for 30 minutes. Transfer remaining ganache to a small bowl; cover and chill until ready to serve.
3. Preheat oven to 350ºF. In a large bowl, combine cream cheese, sugar and flour. Beat until smooth. In a small bowl, combine coffee powder, rum, vanilla and molasses; stir to dissolve coffee powder. Add to cream cheese mixture; beat until combined. Stir in eggs. Pour over ganache layer in pan.
4. Place cheesecake on a foil-lined large baking sheet. Bake for 60-70 minutes or until a 3-inch area around the outside edge appears set and the center appears nearly set when gently shaken.
5. Meanwhile, for topping: In a medium bowl, stir together sour cream, sugar and vanilla. Pour over hot cheesecake, spreading to cover filling. Bake about 10 minutes more or until topping is set. Cool cheesecake in pan for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan. Cool completely. Remove sides of pan. Cover and chill overnight.
6. Let cheesecake stand at room temperature for 30 minutes before serving. Heat the remaining ganache. Spoon ganache over each serving of cheesecake. |
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