Ingredients Jump to Instructions ↓

  1. 1-1/4 cups graham cracker crumbs

  2. 3 tablespoons sugar

  3. 3 tablespoons baking cocoa

  4. 1/3 cup butter, melted CHEESECAKE LAYER:

  5. 12 ounces cream cheese, softened

  6. 3/4 cup sugar

  7. 2 eggs, lightly beaten

  8. 1 cup (8 ounces) sour cream

  9. 3 teaspoons vanilla extract

  10. 3 teaspoons coffee liqueur MOUSSE AND TOPPING LAYERS:

  11. 1 envelope unflavored gelatin

  12. 1/4 cup cold water

  13. 4 egg yolks

  14. 3/4 cup 2% milk

  15. 1/3 cup sugar

  16. 1-1/2 teaspoons instant coffee granules

  17. 4 ounces semisweet chocolate, chopped

  18. 1 tablespoon light rum

  19. 1-1/2 teaspoons vanilla extract, divided

  20. 2 cups heavy whipping cream

  21. 1/4 cup confectioners' sugar GARNISH:

  22. 5 ounces dark chocolate candy coating, chopped

  23. 5 ounces white candy coating, chopped

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the cracker crumbs, sugar, cocoa and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. For cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the sour cream, vanilla and coffee liqueur; beat just until combined. Pour over crust. Place pan on a baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. For mousse and topping: In a small bowl, sprinkle gelatin over water; let stand for 1 minute or until softened. In a small saucepan, combine the egg yolks, milk, sugar and coffee granules. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in gelatin until dissolved. Stir in the chocolate, rum and 1/2 teaspoon vanilla until chocolate is melted. Pour into a small bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Fold half of cream into mousse mixture; spread over cheesecake. Top with remaining cream. Cover and refrigerate overnight. For chocolate curl garnish: In a microwave, melt dark chocolate candy coating; stir until smooth. Spread a thin layer over baking sheet and drag a fork through chocolate. Let stand at room temperature until set. Repeat with white candy coating; carefully spread over dark candy coating. Let stand at room temperature just until set. Holding a dough scraper or sturdy metal spatula at a 45° angle, scrape over the top of the chocolate to form striped curls. Decorate cake with curls. Yield: 12 servings.


Send feedback