Cappuccino Cheesecake

• 24 Oreo cookies
• 1/3 cup butter, melted
• 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
• 1 cup heavy whipping cream
• 1/3 cup coffee liqueur
• 1 tablespoon instant coffee granules
• 2 tablespoons dark rum
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/3 cups sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons ground coffee
• 3 teaspoons vanilla extract
• 2 teaspoons molasses
• 4 large eggs, lightly beaten
• 1-1/2 cups sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla extract

1. Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside.
2. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate.
3. Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a
4. .
5. Bake at 350u0b0 for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6. Remove sides of pan. Just before serving, arrange garnishes over top.

cookies, butter, baking chips, heavy whipping cream, coffee liqueur, coffee granules, dark rum, cream cheese, sugar, flour, ground coffee, vanilla, molasses, eggs, sour cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/cappuccino-cheesecake/ (may not work)