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Now...on to Cappucino Cheesecake...
For the crust:
32 chocolate sandwich cookies, chopped finely in to crumbs
5 1/3 tbsp. unsalted butter, melted and cooled
Dash of sale
For the ganache:
1 1/2 cups heavy cream
20 oz. bittersweet or semisweet chocolate, finely chopped
1/4 cup coffee flavored liqueur
For the filling:
3 (8oz.) packages cream cheese, at room temperature
1 cup sugar
1 1/2 tbsp. all-purpose flour
1/1/2 tbsp. dark rum
2 tbsp. instant espresso powder
2 tsp. vanilla extract
1 1/2 tsp. light molasses
3 large eggs
For the topping:
1 1/2 cups sour cream
1/3 cup sugar
2 tsp. vanilla extract
For the crust, butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, salt and melted butter in a bowl and toss with a folk to moisten all crumbs. Press into a thin layer covering the bottom and up the sides of the springform pan (3 inches up).
Bring the cream to a simmer in medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let it stand 1-2 minutes. Add the coffee liqueur and whisk in small circles until a smooth ganache has formed. Pour 2 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Set aside the remaining ganache, cover and let stand at room temperature for decorating later.
Preheat the oven to 350 F and position a rack in the middle of the oven. In a bowl, beat the cream cheese and sugar on medium-high speed until well blended (an electric mixer with a paddle works best). Beat in the flour. In a small bowl, mix the rum, espresso powder, vanilla and molasses, stirring until the espresso powder dissolves. Add to the cream cheese mixture and beat until blended, scraping down the sides of the bowl as needed. Beat in the eggs one at a time.
Pour the filling over the cold ganache in the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly puffed and browned and cracked, and the center moves only very slightly when the pan is lightly moved (about 1 hour). Transfer to a wire cooling rack. Cool at least 15 minutes while preparing the topping.
Once the topping is finished, garnish with remaining ganache and decor as you wish. Refrigerate for 6 hours before serving. To loosen the cake from the pan, run a warm knife around the edges and/or wrap a warm towel around the pan for just a moment to loosen the sides. Release springs, transfer to a serving plate, and enjoy!