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.
- 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
- 1 1/2 cups Whipping Cream
- 20 oz Bittersweet Chocolate, chips (or semisweet)
- 1/4 cup Kahlua (coffee flavored liquor)
- 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
- 1 1/2 cups Sour Cream
- 1/3 cup Sugar
- 2 tsp Vanilla Extract
- Starbucks Milk Chocolate-Covered Espresso Beans, for garnish
- 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.
- 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.
- 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.
- 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. Best if refrigerated overnight.
Be sure to post a review of my recipe on Recipezaar: http://www.recipezaar.com/cappuccino-fudge-cheesecake-gluten-free-360062