CAPPUCCINO FUDGE CHEESECAKE (GLUTEN-FREE)

Steps:

• Crust:.
• Finely grind cookies, chocolate, brown sugar, nutmeg in food processor.
• Add butter and continue to process until crumbs begin to stick together, about 1 minute. Scrape bowl sides occasionally.
• Transfer crumbs to 10 inch diameter springform pan with 3 inch high sides.
• Wrap fingers with plastic and press crumb mixture firmly up sides to within 1/2" of top, then over bottom of pan.
• Ganache:.
• Bring whipping cream to simmer in large saucepan.
• Remove from heat; add chocolate and Kahlua.
• Whisk until chocolate is smooth and no lumps remain.
• Pour 3 cups ganahce over bottom of crust. Reserve enough to pipe decoration on top of cake (about 1 cup, at most).
• Chill until ganache is firm, about 30-45 minutes.
• For Filling:.
• Preheat oven 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 powder is dissolved. Beat into cream cheese mixture.
• Beat in eggs 1 at a time, occasionally scraping sides of bowl.
• Pour filling over cold ganache in crust.
• Place cheesecake on rimmed baking sheet (important, butter drips out).
• Bake until top is brown, puffed, and cracked at edges and center 2 edges moves only slightly when pan is jiggled, about 1 hour 5 minutes. NOTE: cooking time will vary, I had to bake mine for about 1 hour 30 minutes to achieve the desired consistency.
• Transfer cheesecake to rack and allow to cool for 15 minutes. Meanwhile, prepare the topping.
• Topping:.
• Whisk sour cream, sugar and vanilla in medium bowl to blend.
• Pour topping over hot cheesecake, spreading to cover completely and cover cracks.
• Bake for roughly 10 more minutes, until topping is set. Do not allow to brown.
• Transfer cheesecake back to rack and refrigerate for 3 hours, or until cool.
• Run small, sharp knife around edges of cheesecake to loose, release side pan.
• Transfer cheesecake to platter.
• Fill pastry bag with reserved ganache fitting with star top. If ganache is too runny, chill until it is handleable. If ganache is too hard, heat until pipeable.
• Pipe diagonal lines atop cheesecake, about 3/4" apart.
• Repeat in opposite direction, making a grid.
• Pipe rosettes of ganache around top edge of cake.
• Garnish with chocolate covered coffee beans, holding in place with small dollop of ganache.
• Chill until firm, at least 6 hours.
• Enjoy!