Cappuccino Fudge Cheesecake

Filling Recipe Continued:
Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.
 

Topping:
- 1-1/2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- Espresso coffee beans (optional)

Recipe 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.
Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours.

This delicious cappuccino fudge cheesecake can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.

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Ingredients:

Crust:
- 1 9-ounce box chocolate wafer cookies
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 1/2 cup (packed) dark brown sugar
- 1/8 teaspoon ground nutmeg
- 7 tablespoons hot melted unsalted butter

Recipe For crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
Add butter and processes until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter spring form 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.
 

Ganache:
- 1-1/2 cups whipping cream
- 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup Kahlúa or other coffee-flavored liqueur

Recipe 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.
 

Filling:
- 4 8-ounce packages cream cheese, room temperature
- 1-1/3 cups sugar
- 2 tablespoons all purpose flour
- 2 tablespoons dark rum
- 2 tablespoons instant espresso powder or coffee crystals
- 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
- 1 tablespoon vanilla extract
- 2 teaspoons mild-flavored (light) molasses
- 4 large eggs

Recipe For filling:
Position rack in middle of oven and preheat 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 coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.

Ingredients:

- 1 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/3 cup freshly brewed strong Green Mountain Coffee, any variety, at room
temperature
- 1 OREO Pie Crust (6 oz.)
- 1 square BAKER'S Semi-Sweet Baking Chocolate, melted

Coffee Sauce Ingredients:
Tablespoons Unsalted Butter, Cut Up
1/2 Cup Light Brown Sugar, Packed
1/2 Cup Coffee Liquer or Very Strong Green Mountain Coffee
2 Egg Yolks, Beaten

Recipe For Coffee Cheesecake Pie:
Preheat oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs and coffee; mix just until blended.  Pour into crust.
Bake 35 to 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight. Drizzle chocolate over top of pie. Serve with Coffee Caramel Sauce. Garnish with fresh raspberries and chocolate leaves, if desired. Store leftover pie in refrigerator.

Ingredients:
- 3 egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 1 cup sugar, divided
- 2 cups heavy cream
- 1/2 cup COLD, strongly brewed coffee divided
- 2 tablespoons Kahlua liqueur
- 1 cup toasted slivered almonds or chopped pecans, divided

Chocolate Ganache Ingredients:
- 2 tablespoons whipping cream
- 1 1/2 teaspoons corn syrup
- 1 1/2 ounces semi-sweet chocolate (use a good quality chocolate)
 

Recipe for Coffee Tortoni and Kahlua:
In a large bowl, beat egg whites and cream of tartar in on high speed until soft peak stage. Gradually add 1/2 cup sugar and beat until stiff peaks form; set aside.
In a separate bowl (with clean beaters), beat cream with remaining 1/2 cup sugar and 1/4 cup cold coffee until stiff. On low speed, blend in remaining 1/4 cup of coffee, Kahlua, and 1/2 cup toasted almonds.
Using a rubber spatula, fold in beaten whites. Spoon mixture into 8-inch spring form pan or into individual dessert dishes. Sprinkle with remaining almonds and coffee granules. Cover with plastic wrap or foil, place the spring form pan on a sheet of plastic and set on a pan or dish because it will leak slightly. Freeze overnight.

To serve, remove sides of spring form pan.

There are several ways you can present this dessert.

 
This is an easy to prepare make ahead frozen dessert!

One way is to cut the tortoni into wedges (or you can scoop directly from pan) and serve chocolate ganache alongside, or after you have removed the spring form pan, you can make decorations directly on the tortoni such as grid marks before serving.
I serve by cutting a wedge, placing it off to the side of the plate, then take chocolate ganache (recipe below), put it in a squeeze bottle (I use a clean plastic ketchup bottle with a very small opening) and make a few zigzag moves on the plate next to the tortoni, add a fanned out strawberry and a fresh sprig of mint.

Chocolate Ganache Recipe:
In a small saucepan over low heat, add cream, corn syrup, and semi-sweet chocolate; stirring until melted. Place chocolate mixture in squeeze bottle; store at room temperature until ready to use (this can be made the day before).
When you're ready to use it, place in microwave or hot water to make sure it is soft enough to use; Test it first on another plate.