1 9-ounce box chocolate wafer cookies
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter
1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup coffee-flavored liqueur
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
2 tablespoons dark rum
2 tablespoons instant espresso powder or coffee crystals
2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
1 tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
Espresso coffee beans (optional)
- 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.
- Bring whipping cream to simmer in large saucepan.
- Remove from heat; add chocolate and coffee-flavored liqueur.
- 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.
- Position rack in middle of oven and preheat to 350°F.
- Using electric mixer, beat cream cheese and sugar in large bowl until blended.
- Beat in flour.
- Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture.
- Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
- Pour filling over cold ganache in crust.
- Place cheesecake on rimmed baking sheet and 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.
- Transfer cheesecake to rack.
- Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).
- Maintain oven temperature.
- Whisk sour cream, sugar, and vanilla in medium bowl to blend.
- Pour topping over hot cheesecake, spreading to cover filling completely.
- Bake until topping is set, about 10 minutes.
- Transfer cheesecake to rack.
- Refrigerate hot cheesecake on rack until cool, about 3 hours.
- Run small sharp knife between crust and pan sides to loosen cake; release pan sides.
- Transfer cheesecake to platter.
- Spoon reserved ganache into pastry bag fitted with small star tip.
- Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart.
- Repeat in opposite direction, making lattice.
- Pipe rosettes of ganache around top edge of cake.
- Garnish with coffee beans, if desired.
- Chill until lattice is firm, at least 6 hours.
Note: Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.