espresso fudge cheesecake... need i say more!

why hello there... are you ready for something so amazing... so delish-ious... so breath taking... oh screw it! i'm just gonna get down and dirty with it... try this recipe... just do it... i've been a fool for so long... i looked at this recipe time and time again, pushing it aside for others... but i was wrong... oh so wrong... but now i submit to its amazingness... and so shall you...

espresso fudge cheesecake, adapted from "smitten kitchen":
the chocolate crust:
1 9-ounce box chocolate wafer cookies or 9 ounces of homemade chocolate wafers
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter

the ooey gooey ganache:
1 1/2 cups heavy or whipping cream
20 ounces bittersweet or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur

the amazing espresso filling:
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
1 1/2 tablespoons all purpose flour
1 1/2 tablespoons dark rum or coffee flavored liqueur
1 1/2 tablespoons instant espresso powder or coffee crystals
1 1/2 tablespoons ground whole espresso coffee beans, finely ground
2 teaspoons vanilla extract
1 1/2 teaspoons mild-flavored (light) molasses
3 large eggs

the sourly-sweet topping:
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract

directions:
make crust:
finely grind cookies, chopped chocolate, brown sugar, and nutmeg in a food processor. add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. transfer crumbs to 9-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.

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.
then pour filling over cold ganache in crust — it will go nearly all of the way to the top, then 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), meanwhile make sure to 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, then decorate with reserved ganache...

then... bask in its amazing awesomeness... grab a fork and dive in... you deserve it!

i mean come on... look at the size of this monster... this poor Lego fireman stands no chance...

happy baking everyone!