Directions

• In a small bowl, combine the cracker crumbs, sugar, cocoa and butter;
• press onto the bottom of a greased 9-in. springform pan. Bake at
• 350° for 10 minutes. Cool on a wire rack.
• For cheesecake: In a large bowl, beat cream cheese and sugar until
• smooth. Add eggs; beat on low speed just until combined. Add the
• sour cream, vanilla and coffee liqueur; beat just until combined.
• Pour over crust. Place pan on a baking sheet.
• Bake for 30-35 minutes or until center is almost set. Cool on a wire
• rack for 10 minutes. Carefully run a knife around edge of pan to
• loosen; cool 1 hour longer. Refrigerate until completely cooled.
• For mousse and topping: In a small bowl, sprinkle gelatin over water;
• let stand for 1 minute or until softened. In a small saucepan,
• combine the egg yolks, milk, sugar and coffee granules. Cook and
• stir over medium heat until mixture reaches 160° or is thick
• enough to coat the back of a metal spoon.
• Remove from the heat; whisk in gelatin until dissolved. Stir in the
• chocolate, rum and 1/2 teaspoon vanilla until chocolate is melted.
• Pour into a small bowl. Set the bowl in a larger bowl of ice water;
• stir occasionally until thickened.
• Meanwhile, in a large bowl, beat cream until it begins to thicken.
• Add confectioners' sugar and remaining vanilla; beat until stiff
• peaks form. Fold half of cream into mousse mixture; spread over
• cheesecake. Top with remaining cream. Cover and refrigerate
• overnight.
• For chocolate curl garnish: In a microwave, melt dark chocolate candy
• coating; stir until smooth. Spread a thin layer over baking sheet
• and drag a fork through chocolate. Let stand at room temperature
• until set.
• Repeat with white candy coating; carefully spread over dark candy
• coating. Let stand at room temperature just until set. Holding a
• dough scraper or sturdy metal spatula at a 45° angle, scrape
• over the top of the chocolate to form striped curls. Decorate cake
• with curls. Yield: 12 servings.