2 cups Stone Coffee Milk Stout
11 ounces chocolate sandwich cookies, crème removed, pulverized into crumbs
1 ounce instant espresso powder
6 Tbsp unsalted butter
1 1/2 pounds cream cheese, softened
1/2 cup granulated sugar
1 1/2 Tbsp cocoa powder
4 large eggs
1/4 cup all-purpose flour
6 ounces milk chocolate, melted
6 Tbsp heavy cream
1 cup Coffee Milk Stout Ganache (recipe follows)
2 cups whipped cream
chocolate-covered espresso beans
Ganache:
1/2 cup Stone Coffee Milk Stout
1/2 Tbsp granulated sugar
1 cup semisweet chocolate, chopped
3/4 cup cold unsalted butter, cut into 1/2-inch cubes
Bring the beer to a boil in a medium saucepan over high heat. Reduce by 80% then set aside and let cool to room temperature.
Preheat oven to 350o F.
Combine the cookie crumbs, espresso powder and butter to form a moist mixture. Press the mixture into the bottom and up the sides of a 10-inch round spring-form pan. Place the pan in the oven and bake for 8 minutes.
Cream the cream cheese, granulated sugar and cocoa powder in the bowl of an electric mixer fitted with a paddle. Mix in the eggs, 1 at a time, and mix until smooth. Turn off the mixer and scrape down the side of the bowl. Add the flour and mix, slowly at first, until it is fully incorporated. Fold in the melted chocolate, heavy cream and beer reduction. Pour the cream cheese mixture into the spring-form pan. Place the pan in the oven on the top rack. Place a baking dish filled with an inch of water on the bottom rack, directly underneath the spring-form pan.
Bake until the cheesecake is fully set, about 1 hour and 15 minutes. Remove from the oven, cover and refrigerate for 1 hour.
Remove the cake from the oven and pour the ganache into the pan. Cover and refrigerate for 30 minutes. To serve, slice the cake into individual servings, place a dollop of whipped cream atop each slice and garnish with espresso beans.
Ganache:
Bring the beer to a boil in a small saucepan over high heat. Whisk in the sugar, reduce to 11⁄2 tablespoons. Set aside and let cool to room temperature.
Melt the chocolate in a double boiler over medium heat. Stir in the beer reduction. Stir in the butter, 1 cube at a time, and mix until it is fully incorporated. Remove from heat.