Chocolate Chip Tiramisu Cheesecake
- 7 ounces crisp Italian style ladyfingers, coarsely chopped
- 6 Tbsp. butter, melted
- 1 Tbsp. instant espresso powder
- 1 1/2 punds cream cheese, at room temp.
- 1 cup sugar
- 1 cup mascarpone cheese, at room temp.
- 1 tsp. vanilla
- 1/4 tsp. salt
- 3 eggs, at room temp.
- 1 1/4 cups mini semisweet chocolate chips
- boiling water
Position a rack in the lower third of the oven and preheat to 350. Wrap the outside of a 9 inch springform pan with foil and line the bottom with parchment paper.
Using a food processor, grind the ladyfingers into fine crumbs. Add the butter and espresso and pulse until incorporated. Transfer mixture to the prepared pan and press to form a crust halfway up the side of the pan. Bake until set, 8-10 minutes; let cool. Lower the temp. to 325 degrees.
Meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes. Gradually beat in the sugar at high speed until smooth. Beat in the mascarpone, vanilla and salt. Add the eggs 1 at a time, beating well afer each addition. Stir in 1/2 cup chocolate chips.
Set the springform pan in a roasting pan. Pour the marscapone chocolate chip mixture into the baked crust, then place the roasting pan in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the top is golden and the center is set, but still jiggly, about one hour. Let cool in the water for 15 minutes, then transfer to a rack to cool completely.
Chill at least 6 hours or up to 2 days. Remove cheesecake from the springform pan.
In a small heatproof bowl, melt the remaining 3/4 cup chocolate chips in the microwave at low power until melted. Transfer the chocolate to a resealabe plastic bag. Snip a hole in the corner of the bag and drizzle the chocolate over the cake.