This recipe combines the coffee flavors of Tiramisu with the creamy richness of New York cheesecake.
3 8 oz. packages cream cheese
1 C. sugar
8 oz. mascarpone cheese
4 T. flour
4 T. coffee flavored liqueur or espresso
1 12 oz. package Lady Fingers
4 T. butter, melted
Preheat oven to 350°F. Place a pan or baking dish filled with about an inch of water on the bottom of oven rack.
Crush the package of ladyfingers to fine crumbs. In a small bowl, melt the butter, add 2 T. of the coffee flavored liqueur or espresso and add the crumbs. Mix to moisten the crumbs. Press the crumb mixture into an 8 or 9 inch springform pan.
In a large bowl, mix cream cheese, mascarpone cheese, and sugar until very smooth. Add 2 tablespoons coffee flavored liqueur or espresso, and mix. Add the eggs and the flour and mix slowly until just smooth. The consistency of the mascarpone can vary sometimes making your batter too thick - if this happens add about a teaspoon to a tablespoon of cream. Be careful not to over mix. Pour batter into crust and place on the middle rack of the oven.
Bake at 350°F / 180°C for 40 to 45 minutes, or until just set.
Let cool by opening the oven door with the heat off for about 20 minutes. Let the cake continue to cool and then refrigerate for at least 3 hours or overnight.
Dust with chocolate powder and serve.