Tiramisu Cheesecake

Instructions

1. Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray and line bottom with parchment paper.
2. In a blender or food processor, pulse 6 ladyfingers and 2 tablespoons sugar until fine crumbs form. Add butter; pulse until combined. Press firmly into prepared pan. Bake 10 minutes or until crust is lightly browned. Cool completely on a wire rack, 10–15 minutes.
3. Meanwhile, in a large bowl, beat heavy whipping cream and remaining sugar until stiff peaks form. In a separate large bowl, beat cream cheese, mascarpone and vanilla until smooth, scraping down sides as needed. Fold whipped cream mixture into cheese mixture until combined and no streaks remain.
4. Spread about 1 cup cheese mixture evenly over cooled crust. Dip remaining ladyfingers into espresso, one at a time, about 1 second per side. Arrange over filling and top with 1 tablespoon espresso powder. Add remaining cheese mixture and top with remaining espresso powder. Refrigerate 4–6 hours or until firm.
5. Remove sides of springform pan and top with remaining espresso powder.