I'm making this tonight!
From Corporate Executive Chef - Stefan Spath:
Blue Mountain Coffee & White Chocolate Cheese Cake
5oz Graham Crackers
3oz Sugar (granulated)
Crush graham crackers and mix with sugar. Melt butter and add to crumb / sugar mix. Line cake rings with film wrap. Place into tin sheets. Divide crumbs evenly between cake rings, spread to cover the bottom of the rings and push down firmly
2lb Cream Cheese
10oz Sour Cream
Mix cream cheese with sugar and beat until smooth. Add eggs, vanilla and lemon rind. Remove from machine and carefully fold in sour cream by hand last minute. Remove a small amount of the cheese cake mix and mix with the coffee concentrate and a little rum. Fill cheese cake mix into the cake rings. Chop white Couverture into small chunks and divide evenly between the cakes. ‘Swirl’ coffee mix into these cakes.
Bake in a water bath at 200 Fahrenheit for approximately 2 hours or until firm. Remove and chill well.