Tiramisu Cheesecake

Instructions

1. Preheat oven to 350℉. Butter an 8-inch springform pan.
2. In small bowl, combine butter and espresso powder until well combined. Stir in crumbs until crumbs are evenly moistened.
3. Pat evenly over bottom of prepared pan. Bake for 10 minutes, cool on wire rack. Keep the oven on.
4. Tightly cover the outside bottom and sides of springform pan with heavy-duty foil.
5. Beat cream cheese and mascarpone in large mixing bowl at medium-high speed until light and fluffy. Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes). Reduce speed to medium and beat in sugar, vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.
6. Dissolve the espresso in hot water. Fold into the remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula.
7. Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up the side of the springform pan. Bake 1¼ hours or until center is just set. Remove cheesecake from water bath.
8. Cool completely on a wire rack. Remove foil, cover and refrigerate overnight. Just before serving, run knife along edge of pan and remove sides.