Tiramisu Cheesecake

1. 1

   First, make the crust. Preheat oven to 350u00b0F and spray a 9-inch springform pan really well with cooking spray. Get out a food processor and process the biscotti until they become fine crumbs. Transfer the crumbs to a bowl and stir them with the melted butter and cinnamon until it resembles wet sand. Press the mixture into a firm bottom layer in the prepared pan and bake it for 15 minutes to set it. Take it out and let it cool. Reduce the oven heat to 325u00b0F.

2. 2

   While the crust cools, make the filling. Get out a small saucepan and combine the espresso powder and chocolate liqueur in it. Heat it over medium heat and stir it to dissolve the espresso powder into the liqueur for just a minute. Don't let it come to a boil. Set it aside. Then get out a stand mixer and combine the cream cheese and sugar in its bowl. Beat them together thoroughly, until fluffy. Add in the eggs one at a time. Then pour in the liqueur mixture and heavy cream, pushing down the sides occasionally. Let the stand mixer beat the mixture really thoroughly until it is completely smooth.

3. 3

   Pour the cheesecake mixture on top of the cooled crust and smooth it out on top. Then wrap the springform pan in aluminum foil snuggly and place it in a large roasting pan. Pour warm water into the roasting pan around the springform pan about 1/3 of the way up the sides, taking care to not get any on the cheesecake. The foil protects the pan from water getting into the cake too. This creates a steam bath to gently bake the cake without it cracking on top. Bake the cheesecake for an hour and a half. Take it out and let it cool for about 45 minutes. Then refrigerate it for at least 4 hours, up to overnight. When you are ready to serve, sprinkle a generous layer of cocoa powder on top and slice it! Enjoy!

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