Be sure to make this dessert at least one day ahead to allow the flavors to blend.



2 cups OREO chocolate cookie crumbs (my store has them near the ready made graham cracker crusts)
1/2-cup sugar
1/8-teaspoon ground nutmeg
½ cup unsalted butter


1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur


4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
¼ cup Amaretto
2 shots espresso, cooled
1-tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs

Topping (optional)

1/4 cup whipping cream
1/4 cup dark corn syrup
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
This makes a chocolate glaze. If you don’t use this then spread the remaining ganache evenly instead of piping it for decoration.
Espresso coffee beans (optional)


 For crust:
In a medium bowl, combine dry ingredients. Add butter and stir with fork until crumbs begin to stick together. Transfer crumbs to 10-inch-diameter springform 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.

 For ganache:
Bring whipping 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 creating lattice pattern.

 For 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. Beat in flour. Add amaretto, espresso, vanilla, and molasses into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. 

Pour filling over cold ganache in crust. Place the cheesecake in a water bath*. Bake until top is lightly browned and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes (check after 55 minutes). Transfer cheesecake to rack. Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Cool at least 1 hour. Transfer cheesecake to platter

 For topping:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth

Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

 Makes 12 servings.

 *Water bath: Use a larger pan so there is at least 1 inch all the way around the cake pan. Wrap springform cake pan with tin foil to make watertight. Put the larger pan in oven with cake pan inside and to one side. Add hot water until it is about half way up the cake pan and center cake pan. This will help the cheesecake to cook more evenly and not crack. I make cheesecakes several times a year so I bought a 16” round cake pan at the local restaurant supply store for about $7.00.

 Modified from a recipe in:
Bon Appétit, February 2002

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