Crust:
- 1 package (9 ounces) chocolate wafers
- 1 cup semisweet chocolate chips
- 1/2 cup packed brown sugar
- 2 tablespoons instant espresso powder
- 1/8 teaspoon ground nutmeg
- 1/2 cup butter, melted
Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 217g / 1 cup packed brown sugar
- 115g / 1/2 cup sour cream
- 1/4 cup Kahlua (coffee liqueur)
- 17.5g / 2 tablespoons all-purpose flour
- 2 tablespoons instant espresso powder
- 4 large eggs, lightly beaten
Topping:
- 1/2 cup Caramel Sauce
- 1/2 teaspoon coarse sea salt
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- Place the first 5 ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto the bottom and 2 in. up sides of prepared pan.
- In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
- Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving.
Notes:
– Don’t skip the water bath! This helps create a gentle cooking environment and prevents cracks from forming.
– Styling tip: For a mirror-smooth finish on cheesecakes, be very gentle when stirring in eggs. You can also tap the filled pan gently on a firm surface a few times and pop any bubbles that rise to the top before baking.