- Cheesecake: chocolate wafers - 270 Grams
- semisweet chocolate - 180 grams
- dark brown sugar - 1/2 cup
- nutmeg - 1/8 teaspoons
- Butter - 7 Art. spoons
- Glaze: cream - 1 1/2 cups
- semisweet chocolate - 600 Grams
- coffee liqueur - 1/4 Glass
- cream cheese - 720 grams
- sugar - 1 glass
- flour - 1 1/2 Art. spoons
- dark rum - 1 1/2 Art. spoons
- soluble espresso coffee - 1 1/2 Art. spoons
- ground espresso - 1 1/2 st. spoons
- vanilla extract - 2 teaspoons
- black molasses - 1 1/2 teaspoons
- eggs - 3 pieces
- Fudge: sour cream - 1 1/2 cups
- sugar - 1/3 cup
- vanilla extract - 2 teaspoons
1. Make the dough. Finely chop the cookies, chocolate, brown sugar and nutmeg in a food processor. Add the butter and whisk for about 1 minute. Put the mixture in a cake pan. Wrap the plastic wrap around the finger and gently press the mixture against the surface, forming the edges along the edges. 2. Make the glaze. Bring the cream to a boil over low heat in a large saucepan. Remove from heat, add chopped chocolate and liqueur Kalua. Beat until the chocolate melts, to a uniform consistency. Pour 2 cups of glaze chocolate dough. Freeze about 30 minutes. Cover the remaining glaze and let stand at room temperature to later use for decoration. 3. Make the stuffing. Install the rack in the middle of the oven and warm up to 175 degrees. Using an electric mixer, whip the cream cheese and sugar in a large bowl. Add the flour and whip. Mix rum, espresso, vanilla extract and molasses in a small bowl, then add to the cheese mixture. Add the eggs, one at a time, and whip. Pour the filling over the glaze, lay the mold on a baking tray and bake until the brown top and cracks along the edges, about 1 hour. Let it cool down in 15 minutes. Maintain the temperature of the oven. 4. To make sweet. Beat up sour cream, sugar and vanilla in a medium bowl. Pour the fudge on the cheesecake and bake for 10 to 15 minutes. Cool for about 3 hours. Extract from the mold and decorate it with chocolate glaze, placing it in a confectioner's bag.
Servings: 12-16