Kahlúa Cheesecake | America's Test Kitchen

Ingredients

• 1 1/2 cups (7½ ounces/213 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups boiling water
• 4 ounces (113 grams) unsweetened chocolate, chopped
• 1/2 cup (1½ ounces/43 grams) Dutch-processed cocoa powder
• 1 teaspoon instant espresso powder or instant coffee powder
• 10 tablespoons unsalted butter, softened
• 1 1/2 cups packed (10½ ounces/298 grams) light brown sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons unflavored gelatin
• 1/2 cup Kahlúa
• 6 ounces (170 grams) white chocolate, chopped
• 1 cup heavy cream
• 1 pound (454 grams) cream cheese, softened
• 1/2 cup (3½ ounces/99 grams) granulated sugar
• 28 tablespoons (3½ sticks) unsalted butter, softened
• 3 1/2 cups (14 ounces/397 grams) confectioners' sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon table salt
• 6 ounces (170 grams) bittersweet chocolate, melted and cooled slightly
• 2 1/2 tablespoons Dutch-processed cocoa powder