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Crust:
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1. Finely grind cookies, chocolate, brown sugar, and nutmeg in a food processor.
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2. Add butter and process until crumbs begin to stick together about 1 min.
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3. Put in 10 inch springform pan with 3 inch high sides.
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4. Wrap plastic around finger and press mixture in firmly to 1/2 inch of top edge, then over bottom of pan.
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Ganache:
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1. Bring cream to simmer in large saucepan.
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2. Remove from heat, add chocolate and Kahlua.
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3. Whisk until chocolate is melted and ganache is smooth.
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4. Pour 2 C ganache over bottom of crust.
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5. Freeze until ganache layer is firm, about 30 min.
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6. Reserve remaining ganache; cover and let stand at room temp. to use for lattice.
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Filling:
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1. Position rack in middle of oven and preheat to 350.
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2. With mixer, beat cream cheese and sugar in large bowl until blended.
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3. Blend in flour.
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4. Stir rum, espresso powder, ground coffee, vanilla, and molasses in a small bowl until instant coffee dissolves; beat into cream cheese mixture.
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5. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
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6. Pour filling over cold ganache in crust.
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7. Place cheesecake on rimmed baking sheet.
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8. Bake until top is brown, puffed, and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hr 5 min.
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9. Transfer cheesecake to rack. Cool 15 min. while preparing topping. Maintain oven temperature.
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Topping:
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1. Whisk sour cream, sugar, and vanilla in medium bowl to blend.
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2. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 min.
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3. Transfer cheesecake to rack.
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4. Refrigerate hot cheesecake on rack until cool, about 3 hours
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5. Remove cheesecake from pan. Pipe 6 diagonal lines of ganache atop cake, spacing 1 inch. Repeat in opposite direction.
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6. Chill at least 6 hours.
