Melt chocolate and butter together in a double boiler or metal bowl set over a saucepot of simmering water. Add rum and coffee; stir. Set aside; cool 10 minutes.

​In an electric stand mixer, whisk heavy cream to stiff peaks and fold in vanilla. Gently fold whipped cream into the chocolate mixture one third at a time until incorporated. Allow mousse to cool for 1 hour.

​Butter bottom and sides of a 9-inch spring-form pan. Evenly sprinkle 1 cup chocolate cooke crumbs into bottom of pan; press down with a spatula. Spoon half of the chocolate mousse over crumb-covered bottom. Evenly sprinkle 1 cup chocolate cookie crumbs atop mousse; gently spread half of the Chocolate Ganache atop the crumbs. Repeat layers of mousse, crumbs, ganache.

​Refrigerate for at least 2 hours or overnight. Just prior to serving, make Swiss Meringue. Mound atop pie and swirl into decorative peaks. Using a crème brûlée torch, lightly torch meringue to brown.  Slice and serve.

​Chocolate Ganache

Melt chocolate in a double boiler or metal bowl set over a saucepot of simmering water. Slowly whisk in heavy cream; remove from heat. Cool 1 hour.

​Swiss Meringue

Bring water to a simmer in a saucepot set over medium heat. Combine egg whites, sugar, and cream of tartar in a heatproof bowl; place over saucepan. Whisk mixture constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test mixture by rubbing between fingers. Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, about 10 minutes. Fold in vanilla. Use meringue immediately.