250grs of crushed chocolate wafers
155grs of melted butter
2 tablespoons instant espresso
1 spoon of hot water
250grs of softened cream cheese
1 cup of sour cream
3 lightly beaten eggs
1 cup of sugar
255 grs of melted Bon Ami Bittersweet Chocolate Coating
1/4 cup of coffee liquour
1/4 cup of rum
250grs of Bon Ami Bittersweet Chocolate Coating cut in small pieces
60grs of butter
1/2 cup of milk cream

RECIPE PREPARATION:

• Joining in a bowl wafers and butter , cover with mixture , pressing to the bottom of springform pan 20cm in diameter, lightly greased and lined . Refrigerate until firm .
• For the filling dissolve the coffee with water let cool , place in a bowl the cheese, cream , eggs , sugar and coffee. Beat until smooth texture.
• Arrange half of the filling on the base wafer . Pour 4 tablespoons of Bon Ami Bittersweet Chocolate Coating cast and form swirls with a stick , repeat with the filling and the Bon Ami Bittersweet Chocolate Coating.
• Bake 40 minutes at 200 ° F until the filling is firm . Allow to cool in a mold.
• For the icing , place the liquor and rum in a saucepan over medium heat and bring to a slow boil . Lower the heat and stir from time to time until reduced to 1/4 cup . Add the Bon Ami Bittersweet Chocolate Coating., butter, cream. Stirring until homogenized . Remove and let cool until thickened slightly. Spread over cake. let dry.