Ingredients
1 package (9 ounces) chocolate wafers1 cup semisweet chocolate chips1/2 cup packed brown sugar2 tablespoons instant espresso powder1/8 teaspoon ground nutmeg1/2 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1 cup packed brown sugar1/2 cup sour cream1/4 cup Kahlua (coffee liqueur)2 tablespoons all-purpose flour2 tablespoons instant espresso powder4 large eggs, lightly beatenTOPPING:1/2 cup hot caramel ice cream topping1/2 teaspoon coarse sea salt
Preparation
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Place the first 5 ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto the bottom and 2 in. up side of prepared pan.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen side from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving.
