Marble Cappuccino Cheesecake

Marble Cappuccino Cheesecake
Crust
1 and 9-ounce box chocolate wafer cookies or 9 ounces of homemade
chocolate wafers/oreo/graham craker
6 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter
Ganache
1 and 1/2 cups heavy or whipping cream
20 ounces bittersweet or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur
Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons all purpose flour
1 1/2 tablespoons dark rum
1 1/2 tablespoons instant espresso powder or coffee crystals
1 1/2 tablespoons ground whole espresso coffee beans (medium-coarse
grind) (I skipped this, increased the espresso powder instead)
2 teaspoons vanilla extract
1 1/2 teaspoons mild-flavored (light) molasses
3 large eggs
Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
A handful of chocolate covered espresso beans (optional)
Make crust: Finely grind cookies, chopped chocolate, brown sugar, and

nutmeg in processor. Add butter and process until crumbs begin to stick
together, scraping down bowl occasionally, about 1 minute. Transfer
crumbs to 9-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.
Make ganache: Bring 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 decorating.
Make 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.
Scrape down bowl, making sure you get to the bottom, where little pockets
of unmixed cream cheese love to hide. 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 one at a
time, scraping down sides of bowl between each addition.
Pour filling over cold ganache in crust — it will go nearly all of the way to
the top, don’t panic. Place cheesecake on rimmed baking sheet. Bake until
top is brown, puffed and cracked at edges, and the center two inches
moves only slightly when pan is gently shaken, about one hour. Transfer
cheesecake to rack. Cool 15 minutes while preparing topping (top of
cheesecake will fall slightly, making room for topping). Maintain oven
temperature.
Make 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 to 15 minutes. Transfer
cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about
three 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. If you’d like to make an approximation
(perhaps less rushed?) of the above decoration, pipe 6 diagonal lines atop
cheesecake, spacing 1 inch apart. Repeat in opposite direction, making
lattice. Pipe rosettes (or, uh, stars if you realize you do not have the energy
nor inclination to practice rosette piping at that hour) of ganache around top
edge of cake. Otherwise, have fun decorating freely. Espress(o) — ow —
yourself!
Garnish with chocolate-covered espresso beans, if desired. Chill until

lattice is firm, at least 6 hours.
Do ahead: Cake is best made a day ahead, so the flavors have time to

settle. The cake also takes enough time to make that it’s best not to rush
through it the day you want to serve it. It can be made up to four days
ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.

Marble Cappuccino Cheesecake

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Marble Cappuccino Cheesecake

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Marble Cappuccino Cheesecake

A handful of chocolate covered espresso beans (optional)

Make crust: Finely grind cookies, chopped chocolate, brown sugar, and

Make ganache: Bring cream to simmer in large saucepan. Remove from

Make filling: Position rack in middle of oven and preheat to 350°F. Using

Make topping: Whisk sour cream, sugar, and vanilla in medium bowl to

Garnish with chocolate-covered espresso beans, if desired. Chill until

Do ahead: Cake is best made a day ahead, so the flavors have time to

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