Step 1

Prepare your mold like the Chef did in the video!

Step 2

Process the cookies and the nuts in the food processor until it reaches the consistency of wet sand.  Line bottom of pan with crumb mixture and press down using anything flat.

Step 3

In a sauce pot, melt the butter and when melted add the chocolate.  Mix in the vanilla, salt and cocoa powder.

Step 4

With your mixer, beat cream cheese with paddle until soft.  Add the sour cream, sugar, orange zest, Kahlua, eggs one at the time mixing thoroughly after each.  Stir in melted chocolate.

Step 5

Pour mixture into prepared pan and bake in a hot water bath for about 1 ½ hour, or until set in middle.  Lift cake out of the water and let cool at room temperature for at least 4 hours. Using a cardboard, or a flat plate, invert the cake, remove the mold and place another plate on top of the crumbs and very carefully invert again.

Step 6

In a small bowl, add the gelatin, top with the water and let it bloom for at least 5 minutes.

Step 7

In a saucepan, add the cream and when hot (about 220°F) add the chocolate to melt, add cocoa powder, corn syrup and condensed milk.  Let the mixture to cool.

Step 8

The mixture should cool enough to still be liquid and thick enough not to run all over your cake.  The ultimate temperature should be around 55°F.

Step 9

Add room temperature cream cheese in a bowl, add the melted chocolate and sugar.  Blend well!  Adjust sugar to your liking.