Ingredients:

  • 200g chocolate wafer crumbs
  • 1 tbsp instant espresso powder
  • 70g unsalted butter, melted
  • 1/4 tsp sea salt
  • 900g Philadelphia Cream Cheese, room temperature
  • 250g granulated sugar
  • 45g Dutch-processed cocoa powder
  • 4 large eggs, room temperature
  • 120ml Kahlua Coffee Liqueur
  • 120ml full-fat sour cream
  • 170g bittersweet chocolate (60% cacao), melted and cooled
  • 2 tsp pure vanilla extract
  • 120ml heavy whipping cream
  • 175g semi-sweet chocolate chips
  • 2 tbsp Kahlua

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease your 9 inch springform pan thoroughly with butter or non stick spray.
  2. Combine 200g chocolate wafer crumbs, 1 tbsp instant espresso powder, 70g melted butter, and 1/4 tsp sea salt.
  3. Press the crumb mixture firmly into the bottom of the pan. Bake for 10 minutes until fragrant and set. Let it cool completely.
  4. Beat 900g cream cheese and 250g sugar on medium low until completely smooth and no lumps remain.
  5. Mix in 45g cocoa powder and 170g melted, cooled bittersweet chocolate.
  6. Pour in 120ml Kahlua, 120ml sour cream, and 2 tsp vanilla extract. Mix until just combined.
  7. Add 4 eggs one at a time, mixing on the lowest speed until the yellow streaks just disappear.
  8. Lower oven to 300°F (150°C). Pour batter into the pan and bake for 55 minutes until the edges are firm but the center still jiggles.
  9. Turn off the oven, crack the door slightly, and let the cake sit inside for 1 hour. This prevents the thermal shock that causes cracks. Refrigerate for at least 6 hours.
  10. Prepare the ganache by heating heavy cream and pouring it over semi-sweet chocolate chips and 2 tbsp Kahlua. Stir until smooth and spread over the chilled cheesecake.