Coffee and Rum Cheesecake

Preheat oven to 180ºC (355ºF) and prepare a round cake pan.

For the crust, combine crackers, melted butter and 1 tablespoon of powdered sugar. Spread in the baking pan, pressing evenly. Bake for 10 minutes.

In a mixing bowl, add cheese, 2/3 of the heavy cream, remaining sugar, eggs, rum, coffee (prepared and instant) and mix well.

In a separate bowl, combine white flour and powdered cocoa and gradually add it to the cheese mixture.

Pour onto the baked crust. Place a small pot of water on the bottom rack of the oven (it will prevent the cheesecake from cracking). Place cheesecake on a rack above the water and bake for about 25 minutes.

For the chocolate ganache, melt chocolate. Add remaining heavy cream and stir until chocolate is completely melted and ganache is creamy and shiny. Let it cool and decorate the cake.