This may be the richest, most decadent cake I’ve ever eaten.

I don’t like cheesecake, but my little brother loves it, and since his birthday’s on Valentine’s Day and he came home from college to celebrate with us, I decided to indulge him. (Plus, when I asked him what kind of cake he wanted, he told me to “do [my] worst,” and a real grown-up can’t ignore a challenge like that!)
This 3-inch deep cheesecake has a Kahlùa and chocolate cookie crumb crust, a thick bottom layer of chocolate ganache, another thick layer of coffee- and rum-flavored cream cheese filling, a sour cream and vanilla topping, and is decorated with chocolate ganache and chocolate-covered espresso beans.
I ate one slice and, because I dislike cheesecake and am lactose intolerant, just about tossed my cookies, but if it looks appealing to you (and I think that to anyone who loves chocolate and cheesecake, it should), you can find the recipe on my favorite food blog, Smitten Kitchen.
If you follow this link, please be a doll and don’t laugh at how awful my cake looks compared to Deb’s. She probably has the benefit of using high-quality pastry tips, whereas mine are made of cheap plastic and come from the cake decorating aisle at the grocery store. Plus, I don’t even have pastry bags, so I used plastic storage bags. They were constantly breaking and on two occasions the pastry tip shot straight out the corner of the bag and embedded itself in the middle of the cake, hence the oh-so-subtle disguising pile of espresso beans right smack in the middle of my cake.