Creamy Tiramisu Cheesecake

Ingredients

• 1 tablespoon butter, melted
• 1/3 cup chocolate graham cracker crumbs (about 2 whole crackers)
• 2 tablespoons plus 2 teaspoons instant coffee granules
• 1 tablespoon hot water
• 1/3 cup strong brewed coffee
• 1 teaspoon rum extract
• 1 package (3 ounces) ladyfingers, split
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/3 cups sugar
• 1/3 cup heavy whipping cream
• 1/3 cup sour cream
• 2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• Baking cocoa

Directions

1. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Dissolve coffee granules in hot water; cool and set aside for filling. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, sour cream, vanilla and dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
4. Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
5. Remove rim from pan. Just before serving, dust cheesecake with cocoa. Yield: 12 servings.