Baked Cappaccino Fudge Cheesecake.




Crust

250g chocolate biscuits

7 tablespoons hot melted unsalted butter



Ganache

1 1/2 cups thickened cream

500g dark chocolate, chopped

1/4 cup Kahlúa



Filling

3 1/2 x 250g packages cream cheese, room temperature

1 1/3 cups sugar

2 tablespoons all purpose flour

2 tablespoons dark rum

2 tablespoons instant coffee



1 tablespoon ground espresso coffee



1 tablespoon vanilla extract

4 large eggs



Topping

1 1/2 cups sour cream

1/3 cup sugar

2 teaspoons vanilla extract



Preparation



For crust:

Finely grind cookies 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 Kahlúa. 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 180degreesC. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, instant coffee, ground coffee and vanilla 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. Bake until top is brown, puffed and cracked at edges and middle 2 inches move slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool for 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.



For topping:

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.



You can decorate the cooled cheesecake with the remaining ganache. Or just leave it and eat the ganache with a spoon, like I did!