Mudslide Cheesecake Recipe

Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

Pulse the chocolate sandwich cookies in a food processor until they are fine crumbs. Alternatively place in a zip-top bag and crush with a rolling pin.

Combine the cookie crumbs, melted butter, and granulated sugar in a bowl; stir until the crumbs are evenly moistened and resemble wet sand.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/2 inch) of the prepared springform pan using the bottom of a measuring cup.

Bake the crust for 8 minutes to set. Remove from oven and let cool while preparing the filling.

Reduce oven temperature to 300°F (150°C). Place a shallow roasting pan on the oven rack (you will use it for a water bath).

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until very smooth and free of lumps (about 2–3 minutes). Scrape down the bowl.

Add the granulated sugar and continue to beat until incorporated and slightly glossy, about 1–2 minutes.

Add the sour cream, heavy cream, Irish cream liqueur, and vanilla extract; mix on low speed until just combined.

Sift the unsweetened cocoa powder over the mixture and mix on low until evenly distributed and the batter has a uniform chocolate color. If using chopped semisweet chocolate, melt it gently in a microwave in 15-second bursts or over a double boiler, let cool slightly, then fold into the batter.

With the mixer on low, add the eggs one at a time, mixing just until each is incorporated. Do not overmix—stop as soon as the streaks disappear to minimize air incorporation.

Pour the cheesecake batter over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan into the roasting pan and carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan.

Bake at 300°F (150°C) until the center is just set but still slightly jiggly—about 50–65 minutes depending on oven. The edges will be set and a thin crust may form on top.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to reduce cracking. After 1 hour, remove from oven and from the water bath; remove foil and let reach room temperature on a wire rack.

Refrigerate the cheesecake uncovered for at least 4 hours, preferably overnight, to fully set and develop flavor.

Place the chopped dark chocolate in a small heatproof bowl.

Heat the 1 tablespoon heavy cream just until steaming (do not boil) and pour over the chopped chocolate. Let sit for 1 minute, then stir until smooth. Stir in the 1 teaspoon butter until glossy.

Let ganache cool to room temperature until slightly thickened but still pourable (about 10–15 minutes). When the cheesecake is chilled, spoon or pour a thin, even layer of ganache over the top surface, spreading gently. Return to refrigerator to set for 20–30 minutes.

If using gelatin: sprinkle 1 teaspoon gelatin over 1 tablespoon cold water and let bloom 5 minutes. Warm gently (microwave 5–8 seconds) until melted and clear; set aside.

In a chilled bowl, combine the cold heavy cream, powdered sugar, instant espresso powder, and Kahlua. Whip to medium-stiff peaks using a hand mixer or stand mixer on medium-high speed.

If using gelatin, with the mixer running on low, drizzle the melted gelatin into the whipped cream and continue whipping briefly to incorporate. Taste and adjust sweetness or Kahlua if desired (add small additional amounts of Kahlua, up to 1 tsp, if you want stronger flavor).

Spoon or pipe the Kahlua coffee mousse over the set ganache layer, smoothing or creating peaks as desired. Refrigerate for at least 1 hour to allow mousse to firm slightly.

Warm the chocolate sauce slightly if thick, so it is pourable but not hot (microwave 10–15 seconds and stir). Drizzle chocolate sauce over the mousse in a decorative pattern or in a spiral.

Pipe or dollop whipped cream around the perimeter or in chosen decoration spots on top of the mousse.

Scatter brownie bits evenly over the whipped cream and a few onto the mousse surface for texture.

Use a vegetable peeler or offset spatula to create white chocolate curls from the chilled melted white chocolate and place curls on top of the whipped cream and mousse.

Garnish with chocolate cigarettes (place them standing or at an angle into the whipped cream) and dust very lightly with cocoa powder if desired.

Chill the finished cheesecake at least 30 minutes before slicing so toppings set. For clean slices, run a sharp knife under hot water, wipe dry, and slice in a single smooth motion, wiping the knife between cuts.