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Prep Time: 40 Minutes Cook Time: 65 Minutes |
Ready In: 105 Minutes Servings: 16 |
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Instead of pouring the decadent ganache over the top of this coffee-flavored cheesecake, I use most of it to cover the chocolate crust.Linda Stemen, Monroeville, Indiana Ingredients:
24 oreo cookies |
1/3 cup butter, melted |
ganache: |
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips |
1 cup heavy whipping cream |
1/3 cup coffee liqueur |
filling: |
1 tablespoon instant coffee granules |
2 tablespoons dark rum |
4 packages (8 ounces each) cream cheese, softened |
1-1/3 cups sugar |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons ground coffee |
3 teaspoons vanilla extract |
2 teaspoons molasses |
4 eggs, lightly beaten |
topping: |
1-1/2 cups (12 ounces) sour cream |
1/3 cup sugar |
2 teaspoons vanilla extract |
Directions:
1. Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside.
2. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate.
3. Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a baking sheet.
4. Bake at 350° for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Remove sides of pan. Just before serving, arrange garnishes over top. Yield: 16 servings.
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