Cappuccino Fudge Cheesecake

1½ cups chocolate wafer crumbs

¼ cup firmly packed light brown sugar

¼ cup REAL unsalted butter, melted butter

1½ cups whipping cream

2 (11.5-ounce) packages 60% cacao bittersweet chocolate chips

¼ cup coffee-flavored liqueur

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 eggs

1 cup sour cream

¼ cup granulated sugar

2 teaspoons vanilla

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.

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.

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.

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