- 60 mins
- 400 mins
Ingredients
- 1 (9oz) package (41 cookies) chocolate wafer cookies
- 1 cup semisweet chocolate pieces
- 1/2 cup packed brown sugar
- 1/8 tsp ground cinnamon
- 7 tbsp butter, melted
- 1 cup whipping cream
- 15 oz bittersweet chocolate, chopped
- 2 tbsp coffee liqueur
- 4 (8oz)packages cream cheese, softened
- 1 1/3 cups sugar
- 2 tbsp all purpose flour
- 2 tbsp instant espresso coffee powder
- 2 tbsp dark rum
- 1 tablespoon vanilla
- 2 teaspoons mild-flavor molasses
- 4 eggs, lightly beaten
- 1 1/2 cups dairy sour cream
- 1/3 cup granulated sugar
- 2 teaspoons vanilla
Preparation
Step 1
1. For crust: In a food processor, combine chocolate cookies, semisweet chocolate pieces, brown sugar, and cinnamon. Cover and process until finely ground. Add melted butter; cover and process until combined. Press mixture onto the bottom and 2 1/2" up the side of an ungreased 10x3" springform pan. Set aside.
2. For ganache: In a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add bittersweet chocolate; do not stir. Let stand for 5 mins. Whisk until smooth. Whisk in coffee liqueur. Pour 2 cups of the ganache into crust, spreading evenly. Cover and freeze for 30 mins. Transfer the remaining ganache to a small bowl; cover and chill until ready to serve.
3. Preheat oven to 350F. In a very large bowl, combine cream cheese, the 1 1/3 cups sugar, and the flour. Beat with an electric mixer on medium to high speed until smooth. In a small bowl, combine coffee powder, rum, the 1 tbsp vanilla, and the molasses; stir to dissolve coffee powder. Add to cream cheese mixture; beat until combined. Stir in eggs. Pour over ganache layer in pan, spreading evenly.
4. Place cheesecake on a foil-lined large baking sheet. Bake for 60-70 mins or until a 3" area around the outside edge appears set and the center appears nearly set when gently shaken.
5. For topping: Meanwhile, in a medium bowl, stir together sour cream, the 1/3 cup sugar, and the 2 tsp vanilla. Pour over hot cheesecake, spreading to cover filling. Bake about 10 mins more or until topping is set. Cool cheesecake in pan on a wire rack for 15 mins. Using a small sharp knife, loosen the crust from side of pan. Cool completely (about 1 3/4 hours). Remove side of pan. Cover and chill overnight.
6. Let cheesecake stand at room temperature for 30 mins before serving. Heat the remaining ganache. Spoon ganache over each serving of cheesecake.