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1
Make crust: 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 9-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
Make ganache: Bring 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 decorating.
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11
Make filling: Position rack in middle of oven and preheat to 350F Using electric mixer, beat cream cheese and sugar in large bowl until blended.
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12
Scrape down bowl, making sure you get to the bottom, where little pockets of unmixed cream cheese love to hide.
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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 one at a time, scraping down sides of bowl between each addition.
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16
Pour filling over cold ganache in crust (it will go nearly all of the way to the top - don't panic!).
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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 the center two inches moves only slightly when pan is gently shaken, about one hour.
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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, making room for topping).
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21
Maintain oven temperature.
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22
Make topping: 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 to 15 minutes.
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25
Transfer cheesecake to rack.
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26
Refrigerate hot cheesecake on rack until cool, about three 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
If you'd like to make an approximation (perhaps less rushed?)
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31
of the above decoration, pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart.
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32
Repeat in opposite direction, making lattice.
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33
Pipe rosettes (I didn't have enough fudge for full blown rosettes, so stars went around) of ganache around top edge of cake.
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34
Garnish with chocolate-covered espresso beans, if desired.
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35
Chill until lattice is firm, at least 6 hours.
