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1
Position a rack in the lower third of the oven and preheat to 350 degrees .
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2
Wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper.
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3
2.
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4
Using a food processor, grind the ladyfingers into fine crumbs.
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5
Add the butter and espresso and pulse until incorporated.
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6
Transfer the mixture to the prepared pan and press to form a crust halfway up the side of the pan.
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7
Bake until set, 8 to 10 minutes; let cool.
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8
Lower the oven temperature to 325 degrees .
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9
3.
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10
Meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes.
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11
Gradually beat in the sugar at high speed until smooth.
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12
Beat in the mascarpone, vanilla and salt.
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13
Add the eggs 1 at a time, beating well after each addition.
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14
Stir in 1/2 cup chocolate chips.
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15
4.
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16
Set the springform pan in a roasting pan.
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17
Pour the mascarpone-chocolate chip mixture into the baked crust, then place the roasting pan in the oven.
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18
Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan.
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19
Bake until the top is golden and the center is set but still jiggly, about 1 hour.
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20
Let cool in the water bath for 15 minutes, then transfer to a rack to cool completely.
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21
Refrigerate for 6 hours or up to 2 days.
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22
Remove the cheesecake from the springform pan.
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23
In a small, heatproof bowl, melt the remaining 1/4 cup chocolate chips in the microwave at low power, stirring until smooth.
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24
Transfer the chocolate to a resealable plastic bag.
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25
Snip a hole in the corner of the bag and drizzle the chocolate over the cake.
