Tiramisu Cheesecake

And now the recipe for the tiramisu cheesecake. My grandma makes FANTASTIC tiramisu "cake". I'll make sure to include the recipe for it in the future, hoping she gives up the recipe. Enjoy!

TIRAMISU CHEESECAKE

1 (12 ounce) package ladyfinger cookies*
4 tablespoons (salted) butter, melted
4 tablespoons coffee-flavored liqueur, divided
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup sugar
2 eggs
4 tablespoons all-purpose flour
1 (1 ounce) square semisweet chocolate

1. Preheat oven to 350 degrees F. Place a pan of water on the bottom of the oven.

2. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into a 8- or 9-inch springform pan.

3. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone will vary. If the cheesecake batter is too thick, add a little cream. Do no overmix at this point. Pour batter into crust.

4. Place the pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave the cake to cool in over for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semisweet chocolate over top.

*Use the hard ladyfinger cookies NOT the sponge ones. Even if you let the sponge ladyfingers go stale, they will still be too soft for this recipe. This is especially important if you ever try making a regular tiramisu cake.