• Crust:
  • 1½ cups chocolate wafer crumbs
  • ¼ cup firmly packed light brown sugar
  • ¼ cup REAL unsalted butter, melted butter
  • Ganache:
  • 1½ cups whipping cream
  • 2 (11.5-ounce) packages 60% cacao bittersweet chocolate chips
  • ¼ cup coffee-flavored liqueur
  • Cheesecake filling:
  • 2 tablespoons instant espresso powder
  • 1 tablespoon coffee-flavored liqueur
  • 1 tablespoon vanilla extract
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 OHIO eggs
  • Topping:
  • 1 cup DAIRY sour cream
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla


  1. Spray a 9-inch springform pan with vegetable cooking spray.
  2. In bowl, combine cookie crumbs, sugar and butter.
  3. Press crumb mixture on bottom and up sides of pan.
  1. In large saucepan, bring whipping cream to a simmer over medium heat.
  2. Remove from heat; add chocolate chips and coffee-flavored liqueur. Stir until chocolate is melted and mixture is smooth.
  3. Pour 2 cups of ganache over crust; freeze until firm — about 30 minutes.
  4. Cover remaining ganache and set aside at room temperature.
  1. Preheat oven to 350°.
  2. In small bowl, stir espresso powder, liqueur and vanilla until espresso powder dissolves.
  3. In large bowl, beat cream cheese and sugar.
  4. Add flour, then coffee mixture.
  5. Add eggs, one at a time; mix well.
  6. Pour batter over the cold ganache crust.
  7. Place foil around bottom of springform pan; place in a shallow baking pan with 1-inch water. Bake 60 minutes or until center is almost set.
  1. In small bowl, combine sour cream, sugar and vanilla. Spread over hot cheesecake. Bake 15 minutes.
  2. Turn oven off; allow cheesecake to stay in oven with oven door closed for 20 minutes.
  3. Remove cheesecake from oven; run a knife tip around edge of cheesecake. Cool. Cover; chill 8 hours.
  4. Garnish with remaining ganache.