Gluten Free Cappuccino Fudge Cheesecake

I made this for Christmas dessert 2008. The neighbors loved it; they want me to move in and do all of the cooking.

This requires a fair bit of money to make. Don't buy cheap ingredients; it's going to cost ~$40. The original recipe is here. Make sure to read through the directions carefully before starting.

Ingredients:

Crust:

• 1 5oz package Pamela's Dark Chocolate, Chocolate Chunk Cookies, crushed
  
• 4 oz Kinnikinnick Ktoos Chocolate Cream Cookies, crushed
• 6 oz Ghirardelli Intense Dark Espresso Escape 60% Cocoa Chocolate, coarsely chopped (or 6oz bittersweet or semisweet chocolate)
• 1/2 cup Brown Sugar, packed
• 1/8 tsp Nutmeg
• 6 tbsp Unsalted Butter, melted

Ganache:

• 1 1/2 cups Whipping Cream
• 20 oz Bittersweet Chocolate, chips (or semisweet)
• 1/4 cup Kahlua (coffee flavored liquor)

Filling:

• 4 8oz packages Cream Cheese, room temperature
• 1 1/3 cups Sugar
• 2 tbsp Flour (gluten-free)
• 2 tbsp Dark Rum (such as Captain Morgans)
  
• 2 tbsp Instant Espresso Powder or Instant Coffee (more to taste)
• 2 tbsp Ground Whole Espresso Beans (or coffee beans)
• 1 tbsp Vanilla Extract
• 2 tsp Light Molasses
• 4 large Eggs

Topping:

• 1 1/2 cups Sour Cream
• 1/3 cup Sugar
• 2 tsp Vanilla Extract
• Starbucks Milk Chocolate-Covered Espresso Beans, for garnish

Directions:

Crust:

1. Finely grind cookies, chocolate, brown sugar, nutmeg in food processor.
2. Add butter and continue to process until crumbs begin to stick together, about 1 minute. Scrape bowl sides occasionally.
3. Transfer crumbs to 10 inch diameter springform pan with 3 inch high sides.
4. Wrap fingers with plastic and press crumb mixture firmly up sides to within 1/2" of top, then over bottom of pan.

Ganache:.

1. Bring whipping cream to simmer in large saucepan.
2. Remove from heat; add chocolate and Kahlua.
3. Whisk until chocolate is smooth and no lumps remain.
4. Pour 3 cups ganahce over bottom of crust. Reserve enough to pipe decoration on top of cake (about 1 cup, at most).
5. Chill until ganache is firm, about 30-45 minutes.

Filling:

1. Preheat oven to 350°F.
2. Using electric mixer, beat cream cheese and sugar in large bowl until blended.
3. Beat in flour.
4. Stir rum, espresso powder, ground coffee, vanilla and molasses in small bowl until instant powder is dissolved. Beat into cream cheese mixture.
5. Beat in eggs 1 at a time, occasionally scraping sides of bowl.
6. Pour filling over cold ganache in crust.
7. Place cheesecake on rimmed baking sheet (important, butter drips out).
8. 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.
9. Transfer cheesecake to rack and allow to cool for 15 minutes. Meanwhile, prepare the topping.

Topping:

1. Whisk sour cream, sugar and vanilla in medium bowl to blend.
2. Pour topping over hot cheesecake, spreading to cover completely and cover cracks.
3. Bake for roughly 10 more minutes, until topping is set. Do not allow to brown.
4. Transfer cheesecake back to rack and refrigerate for 3 hours, or until cool.
5. Run small, sharp knife around edges of cheesecake to loose, release side pan.
6. Transfer cheesecake to platter.
7. 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.
8. Pipe diagonal lines atop cheesecake, about 3/4" apart.
9. Repeat in opposite direction, making a grid.
10. Pipe rosettes of ganache around top edge of cake.
11. Garnish with chocolate covered coffee beans, holding in place with small dollop of ganache.
12. Chill until firm, at least 6 hours. Best if refrigerated overnight.
    
13. Enjoy!

When serving, clean knife with a warm towel in between each slice to get a clean cut.

Nutritional information:

Be sure to post a review of my recipe on Recipezaar: http://www.recipezaar.com/cappuccino-fudge-cheesecake-gluten-free-360062