Cappuccino-Fudge Cheesecake

For the crust:
Combine cookie crumbs, chopped chocolate, brown sugar, nutmeg and melted butter in a large bowl. Press the mixture into the bottom and up the sides of a a greased 10-inch springform pan, being careful to leave a 1/2-inch empty space at the top of the pan. Chill while you make the ganache.

For the ganache:
Bring the cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 1 to 1 1/2 cups of ganache over the bottom and sides of the chilled crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache, covered at room temperature. It will be needed later for garnish.

For the filling:
Position rack in middle of oven and preheat to 350 F. Using a stand mixer fitted with a flat beater attachment, beat cream cheese and sugar on low speed until smooth. Add flour, rum, espresso powder, vanilla, and molasses and mix to combine. Add eggs, one at a time, occasionally scraping down sides of bowl if needed.

Pour filling into the frozen cookie crumb and ganache crust. Place cheesecake on a rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and the center 2 inches move only slightly when pan is gently shaken. This will take about 1 hour 5 minutes. Then remove it from the oven and transfer cheesecake to a rack to cool. Cool 15 minutes while preparing the topping (top of cheesecake will fall slightly). Maintain oven temperature.

For the topping:
Whisk sour cream, sugar and vanilla in a medium bowl to blend. Pour topping over hot cheesecake, spreading to cover the filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to cooling rack. Then refrigerate the hot cheesecake (still on the rack) until cool, at least 3 hours (overnight is best).

To garnish and serve:
Run a small sharp knife between crust and pan sides to loosen cake. Then release pan sides. Transfer cheesecake to a platter. Using a pastry bag and tips of your choice, pipe the reserved ganache in a lattice design on top of the cheesecake, and pipe a decorative border around the top edge. Garnish with coffee beans, if desired. Chill until lattice is firm (15 minutes or so). Cheesecake can be made up to 4 days ahead. Keep it chilled in an airtight container.

Recipe adapted from Bon Appetit, via epicurious.com, via the blog Smitten Kitchen. Recipe makes one 10-inch cheesecake.