Italian Tiramisu Cheesecake

This gorgeous, easy cake is wonderful for holidays!

Ingredients:

• 24 lady finger Italian cookies
• 12 Oreo-type sandwich cookies
• 1 tsp finely ground espresso
• 1.5 cups brewed espresso (6 T separated out)
• 8 T butter, softened
• 36 oz. name brand cream cheese, warmed to room temp
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 8 oz. heavy whipping cream
• 4 oz. cream cheese, room temperature
• ½ cup milk
• 1 packet of white chocolate instant pudding mix
• ¼ cup all-purpose flour
• ¼ cup cocoa powder (OR)
• 1 bar dark chocolate for curls
• Baking parchment
• Spring-form pan
• Cake pan slightly larger than spring-form pan
• Larger pan for water bath

Instructions:

First, preheat oven to 350 and line a 9″ spring-form pan lined with parchment paper (place a round piece on the bottom and a long strip along the sides).

Step 1: Prepare the Crust

1. Finely grind the sandwich cookies, lady fingers, and espresso powder in a food processor.
2. Add melted butter and pulse until fully mixed.
3. Press mixture down onto the parchment on the bottom of the spring-form pan.
4. Bake for 10 minutes.
5. Remove from oven and set aside.
6. Turn oven down to 320

Step 2: Cheesecake Filling

1. Beat 32 oz. of the cream cheese, butter and sugar in an electric mixer until smooth. Stop mixing a few times to scrape down the sides .
2. Add eggs one at a time while mixing.
3. Add 6 T of the prepared espresso, vanilla extract, and then flour, scraping down as needed.
4. Pour half of the cheesecake mixture onto the crust in the spring-form pan.
5. Dip the lady finger cookies in the remaining espresso and line them up to form a single layer over the cheesecake mixture, cutting to shape as necessary.
6. Pour the remaining cheesecake mixture on top.
7. Place in water bath – use cake pan under spring-form pan (to keep water out) inside large, deep pan filled partway with warm water.
8. Bake for 50-60 minutes at 320 degrees. The middle of the cheesecake will still be a little jiggly.
9. Turn the oven off and let the cheesecake reduce temp in the oven for 45 minutes.
10. Remove it from the oven and let it fully cool on a counter top.
11. Refrigerate overnight.

Step 3: Whipped Topping

1. Beat the heavy whipping cream until stiff peaks form. Chill in refrigerator while preparing the remaining ingredients.
2. In a separate bowl, beat the remaining cream cheese, milk, and pudding mix until completely smooth.
3. Stir the chilled whipped cream into the cream cheese mixture until it is fully combined.
4. Place mixture into a piping bag with a large tip, such as Wilton 2A, and then decorate the top of the cheesecake.
5. Dust the top with powdered cocoa (OR)
6. Shave on chocolate curls.
7. Keep chilled until ready to serve.