Tantalizing Tiramisu Cheesecake

Ingredients

• 2 and 1/4 cups strong brewed coffee, divided use
• 1 cup plus 2 Tbsp. sugar, divided use
• 3 Tbsp. Coffee flavored liqueur (such as Kahlua), divided use
• 60 Crisp-type Ladyfinger cookies (approx. 15 oz.), divided use
• Nonstick cooking spray
• 16 oz. sour cream, at room temperature
• 3 large eggs
• 16 oz. cream cheese, at room temperature
• 8 oz. mascarpone cheese, at room temperature
• 1 Tbsp. vanilla extract
• 3 Tbsp. melted butter
• 1 oz. grated bittersweet chocolate
• 1 Tbsp. unsweetened cocoa powder
• 1 and 1/2 cups heavy cream
• 1/4 cup confectioner’s sugar
• 16 chocolate-covered espresso beans

Instructions

1. Remove the bottom of a 9-inch springform pan and wrap bottom with plastic wrap.
2. In a shallow bowl, combine 1 and 1/2 cups of coffee with 4 Tbsp. of sugar and 2 Tbsp. coffee flavored liqueur and mix well. Reserve 2 Tbsp. of this liquid for the cheesecake batter.
3. Quickly dip approximately 18 of the Ladyfinger cookies into the coffee mixture, one by one and place wet side up on the pan bottom, very close together to cover the entire surface of the pan bottom. If necessary, cut or break cookies to fill in any gaps.
4. Set remaining Ladyfinger cookies aside. Place pan bottom in the freezer for 30 minutes or until firm. Using the plastic wrap, lift the layer off the pan bottom, place on a flat plate and return to freezer until ready to use.
5. Preheat oven to 325 degress F. Reassemble the springform pan, spray with nonstick cooking spray, and wrap the bottom and outsides of the pan with heavy duty aluminum foil.
6. Quickly dip another 18 (approximate) Ladyfinger cookies into the coffee mixture and press into the pan bottom as before, making one even layer and filing in any gaps. Discard the remaining coffee mixture and save the remaining Ladyfinger cookies to be used for the garnish.
7. Prepare the cheesecake filling: In the bowl of a food processor or stand mixer, blend sour cream, 3/4 cup of the sugar, eggs, vanilla extract and reserved 2 Tbsp. of coffee mixture. Add the cream cheese, mascarpone cheese and melted butter and process or mix until well combined and smooth.
8. Pour half of this mixture into the pan and smooth into an even layer. Remove the Ladyfinger layer from the freezer and carefully place on top of the cheesecake layer. Sprinkle with grated bittersweet chocolate and spoon on the remaining half of the cheesecake batter, spreading into an even layer.
9. Place springform pan into a large roasting pan and carefully fill roasting pan with warm water until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for 1 hour and 15 minutes, or until cheesecake is set and does not jiggle when you shake the pan. Cool to room temperature, then refrigerate for 4 hours.
10. When ready to decorate, remove sides from springform pan and place cheesecake on a serving platter. Combine the remaining 3/4 cup coffee with the remaining 2 Tbsp. of sugar and the remaining 1 Tbsp. of coffee flavored liqueur. Dip the remaining Ladyfinger cookies into this mixture and place vertically against the edge of the cheesecake, trimming the bottoms of the cookies if necessary. Continue until the entire outside edge of the cheesecake is surrounded by cookies.
11. Dust the top of the cheesecake with the cocoa powder, using a strainer or sieve. In the bowl of a stand mixer, combine the heavy cream with the confectioner’s sugar and beat until stiff. Place whipped cream into a piping bag fitted with a star tip and pipe a shell border around the base of the cheesecake. Pipe 16 rosettes around the top edge of the cheesecake and place a chocolate-covered espresso bean in the center of each rosette.
12. Refrigerate for 30 minutes or until ready to serve. Enjoy!

Notes