For crust:
1 (9-ounce) package thin chocolate wafers
1 cup semisweet chocolate chips
½ cup packed brown sugar
2 tablespoons instant espresso powder
1/8 teaspoon ground nutmeg
½ cup melted butter
For filling:
2 (8-ounce) packages cream cheese, softened
1 cup packed brown sugar
½ cup sour cream
¼ cup Kahlua liqueur
2 tablespoons all-purpose flour
2 tablespoons instant espresso powder
4 large eggs, lightly beaten
For topping
½ cup hot caramel sauce (Ghirardelli or Torino’s)
½ teaspoon smoked sea salt
Preheat oven to 350 degrees. Grease a (9-inch) springform pan. Tightly wrap sides and bottom of pan with foil. In bowl of a food processor, place first 5 ingredients, pulsing until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto bottom and sides of prepared pan; set aside.
For filling, in bowl of a mixer, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour, and espresso powder. Reduce speed and add eggs, one at a time just until blended. Pour into prepared pan. Set cheesecake in a larger pan and place in hot oven. Carefully pour 1 to 2 cups hot water in larger pan and close oven door. Bake for 55 to 65 minutes, or until center is just set and top appears dull. Remove pan from water bath and remove foil. Set cake on a cooling rack and let cool for 10 minutes. Run a knife around sides and let cool for 1 hour more. Cover with foil and refrigerate until ready to serve. When ready to serve, gently warm caramel sauce and pour over top. Return to refrigerator and chill for at least 15 minutes. When ready to serve, remove from springform pan and transfer to a cake plate. Sprinkle with smoked sea salt and serve.
Yield: 12 servings
