Cappuccino Fudge Cheesecake

Directions

Crust:

Spray a 9-inch springform pan with vegetable cooking spray.

In bowl, combine cookie crumbs, sugar and butter.

Press crumb mixture on bottom and up sides of pan.

Ganache:

In large saucepan, bring whipping cream to a simmer over medium heat.

Remove from heat; add chocolate chips and coffee-flavored liqueur. Stir until chocolate is melted and mixture is smooth.

Pour 2 cups of ganache over crust; freeze until firm — about 30 minutes.

Cover remaining ganache and set aside at room temperature.

Filling:

Preheat oven to 350°.

In small bowl, stir espresso powder, liqueur and vanilla until espresso powder dissolves.

In large bowl, beat cream cheese and sugar.

Add flour, then coffee mixture.

Add eggs, one at a time; mix well.

Pour batter over the cold ganache crust.

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.

Topping:

In small bowl, combine sour cream, sugar and vanilla. Spread over hot cheesecake. Bake 15 minutes.

Turn oven off; allow cheesecake to stay in oven with oven door closed for 20 minutes.

Remove cheesecake from oven; run a knife tip around edge of cheesecake. Cool. Cover; chill 8 hours.

Garnish with remaining ganache.