Cappuccino Fudge Cheesecake

From feb. 2002 bon appetit. I've made this recipe several times and it is so decadent! Definately worth the time it takes. Each time i make it, though it seems to go much quicker. Don't skimp on the ingredients. I once had to toss the whole thing because i used low fat and generic brand ingredients. They have a higher water content that this recipe cannot handle. Make this one day ahead for best flavor.

Steps

For crust:.

Finely grind cookies , chopped chocolate , brown sugar , and nutmeg in processor.

Add butter and process until crumbs begin to stick together , scraping down bowl occasionally , about 1 minute.

Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides.

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.

For ganache:.

Bring whipping cream to simmer in large saucepan.

Remove from heat.

Add chocolate and kahla.

Whisk until chocolate is melted and ganache is smooth.

Pour 2 cups ganache over bottom of crust.

Freeze until ganache layer is firm , about 30 minutes.

Reserve remaining ganache.

Cover and let stand at room temperature to use later for creating lattice pattern.

For filling.

Position rack in middle of oven and preheat to 350f using electric mixer , beat cream cheese and sugar in large bowl until blended.

Beat in flour.

Stir rum , espresso powder , ground co.

Ingredients

chocolate wafer cookies, bittersweet chocolate, dark brown sugar, ground nutmeg, unsalted butter, whipping cream, kahlua, cream cheese, sugar, all-purpose flour, dark rum, instant espresso powder, espresso beans, vanilla extract, light molasses, eggs, sour cream