A 5-star recipe with a couple of changes: 4 T. coffee liqr in the crust, and 4 T. coffee liqr plus 8 T. Starbucks espresso in the filling gives the cheesecake a perfect coffee flavor! Coarsely crumble lady fingers for the crust, leaving small chunks of cookie. The extra liqueur makes the crust soft, giving more of a Tiramisu taste and texture. I found mascarpone (made in Vermont) at my local Whole Foods market. It cost $4.99 for 8oz, as opposed to imported mascarpone-$15.49 for 16oz! The mascarpone makes this cheesecake, and is well worth it! I turned off the oven after 45 minutes and left the cake in until close to room-temp. It came out perfectly! If you want an easy way to remove the cheesecake from the pan, line the bottom with parchment paper before starting. Press the crust on top of the parchment. When ready to remove chilled cheesecake, undo the side pan, place plastic wrap and plate over top of cake and flip over. Remove bottom pan and peel off parchment. Place serving plate against bottom of crust and flip over. If you want a softer, tiramisu-like crust, brush some extra coffee liqr across the crust before inverting onto serving plate. I topped it with a layer of Ganache I from this site, soaked two lady fingers in espresso, cut them lengthwise, then in half again, and fanned the small strips in a circle on top of the ganache. I topped the cake with chocolate shavings and coffee beans for decor. This recipe was amazingly easy for such a beautiful and gormet dessert!
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