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In a small bowl, combine the cracker crumbs, sugar, cocoa and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 350u00b0 for 10 minutes. Cool on a wire rack.
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For cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the sour cream, vanilla and coffee liqueur; beat just until combined. Pour over crust. Place pan on a
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.
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Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
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For mousse and topping: In a small bowl, sprinkle gelatin over water; let stand for 1 minute or until softened. In a small saucepan, combine the egg yolks, milk, sugar and coffee granules. Cook and stir over medium heat until mixture reaches 160u00b0 or is thick enough to coat the back of a metal spoon.
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Remove from the heat; whisk in gelatin until dissolved. Stir in the chocolate, rum and 1/2 teaspoon vanilla until chocolate is melted. Pour into a small bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened.
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Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Fold half of cream into mousse mixture; spread over cheesecake. Top with remaining cream. Cover and refrigerate overnight.
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For chocolate curl garnish: In a microwave, melt dark chocolate candy coating; stir until smooth. Spread a thin layer over
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and drag a fork through chocolate. Let stand at room temperature until set.
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Repeat with white candy coating; carefully spread over dark candy coating. Let stand at room temperature just until set. Holding a dough scraper or sturdy metal spatula at a 45u00b0 angle, scrape over the top of the chocolate to form striped curls. Decorate cake with curls.
