Step 1

Prepare brownie mix according to box instructions, except for the following changes: Replace the water with Kahlua and add ground espresso or instant coffee. Do not over-mix!

Step 2

Spray a 9" springform pan with pam and pour the brownie batter into the pan. Bake for 15 minutes.

Step 3

Meanwhile, using the paddle attachment, beat cream cheese on medium speed in a stand mixer until light and fluffy. Add sugar and flour, mix to combine.

Step 4

Mix espresso grounds, sour cream, Kahlua, and vanilla extract until the espresso is dissolved and pour into the mixer bowl; mix to combine. Beat in eggs, one at a time, until the mixture is smooth and no lumps remain. Scrape the sides of the bowl as needed with a spatula.

Step 5

Pour cheesecake batter over the brownie mix. Allow the cheesecake filling to settle and tap gently on the counter to allow air bubbles to rise to the surface.

Step 6

Place the coffee cheesecake on the middle rack of the oven. Add a pan of water under the cheesecake. Bake for 45 minutes to an hour or until the cheesecake is no longer jiggly in the center. Turn off the oven and leave the oven door cracked with the cheesecake inside until the oven has cooled off.

Step 7

Remove cheesecake from the oven and allow it to come to room temperature on the counter.

Step 8

Bring half and half or cream to a simmer, then sprinkle chocolate chips into the pan and stir. Whisk until the chocolate chips are melted and you are left with a smooth chocolate sauce. Allow to cool for five minutes.

Step 9

Pour ganache over the cheesecake, tilting the pan as necessary to cover the entire surface. Chill in the refrigerator for four or more hours before serving.