Cappucino Layered Cheesecake Recipe

If you want to make it yourself, here it is. The Sweet Afternoon Cake Bake Off Entry:

Cappucino Chocolate Cheesecake

Adapted from Smitten Kitchen 

Crust
1 packet chocolate graham crackers (~6 ounces) or more if you want a thick crust
6 ounces semisweet chocolate chips (about ⅔ cup)
1/2 cup packed brown sugar
6 tablespoons hot melted butter

Ganache
1 1/2 cups heavy or whipping cream
20 ounces chocolate chips (2 ½ cups)
1/4 cup Kahlúa or other coffee-flavored liqueur (I used Kamora)

Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons all purpose flour
1 1/2 tablespoons rum
3 tablespoons instant espresso powder or coffee crystals
2 teaspoons vanilla extract
1 1/2 teaspoons mild-flavored (light) molasses
3 eggs

Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract

Raspberries or chocolate espresso beans to top.

Make crust: Finely grind cookies, chopped chocolate, and brown sugar in a food processor. Add butter and process until crumbs begin to stick together. It's much easier to remove the cheesecake and keep your pan clean and knife-mark free if you cover the bottom with parchment paper as you are putting together the springform pan and pull it tight when you close the sides around the bottom. Transfer crumbs to 9-inch-diameter springform pan. Press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

Make ganache: Bring cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Stir until chocolate is melted and ganache is completely smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about one hour. Reserve remaining ganache; cover and let stand at room temperature to use later for decorating.

Make filling: Position rack in middle of oven and preheat to 350°F. Using an electric mixer, beat the cream cheese and sugar in a large bowl until blended. Scrape down the bowl occasionally. Beat in the flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs one at a time, scraping down sides of bowl between each addition.

Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and the center two inches moves only slightly when pan is gently shaken, checking at one hour, then every ten minutes after that. About one hour and thirty minutes should be good, but baking times vary by altitude and oven. Transfer cheesecake to rack. Cool 15 minutes while preparing topping. Don't turn off the oven!

Make topping: Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading evenly. Bake until topping is set, about 15 to 20 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about three hours.

Run a knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Decorate freely, and garnish with raspberries or chocolate covered espresso beans on the latticework if you choose.

Chill until lattice is firm, at least 6 hours.

Do ahead: Cheesecake is best made a day ahead, so the flavors have time to settle. This cake takes a while, so start it the morning or afternoon before you want to serve it. It can be made up to four days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.