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1
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
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2
Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
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3
Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides.
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4
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.
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5
Bring whipping cream to simmer in large saucepan.
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6
Remove from heat; add chocolate and Kahlua.
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7
Whisk until chocolate is melted and ganache is smooth.
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8
Pour 2 cups ganache over bottom of crust.
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9
Freeze until ganache layer is firm, about 30 minutes.
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10
Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
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11
Position rack in middle of oven and preheat to 350F.
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12
Using electric mixer, beat cream cheese and sugar in large bowl until blended.
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13
Beat in flour.
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14
Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture.
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15
Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
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16
Pour filling over cold ganache in crust.
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17
Place cheesecake on rimmed baking sheet.
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18
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 minutes.
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19
Transfer cheesecake to rack.
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20
Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).
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21
Maintain oven temperature.
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22
Whisk sour cream, sugar, and vanilla in medium bowl to blend.
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23
Pour topping over hot cheesecake, spreading to cover filling completely.
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24
Bake until topping is set, about 10 minutes.
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25
Transfer cheesecake to rack.
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26
Refrigerate hot cheesecake on rack until cool, about 3 hours.
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27
Run small sharp knife between crust and pan sides to loosen cake; release pan sides.
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28
Transfer cheesecake to platter.
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29
Spoon reserved ganache into pastry bag fitted with small star tip.
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30
Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart.
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31
Repeat in opposite direction, making lattice.
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32
Pipe rosettes of ganache around top edge of cake.
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33
Garnish with coffee beans, if desired.
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34
Chill until lattice is firm, at least 6 hours.
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35
(Can be made 4 days ahead.
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36
Wrap loosely in foil, forming dome over lattice; keep chilled.)
