Tiramisu Cheesecake

Heat oven to 350°F. Fill a roasting pan (or pan large enough to accommodate the springform) with 2 inches with tap water, set inside oven while it heats. Wrap the outside of an 8- or 9-inch springform pan with heavy duty foil, ensuring there is no way water can leak through at least halfway up the sides of the pan.

Place the ladyfingers and Vanilla Wafers in a food processor and pulse into fine crumbs. Mix the melted butter and 3 tablespoons of Kahlua into the crumbs. Press into the bottom of the springform pan.

In a large bowl, mix cream cheese, sour cream, and sugar until very smooth. Add the rest of the coffee liqueur (4 tablespoons), and mix well. Add the eggs and the flour; mix slowly until just smooth. Batter might be as thick as pudding, which is OK. Do not over-mix at this point. Pour batter into crust and spread evenly with a spoon or offset spatula.

Place the springform pan inside the water bath on the middle rack of the oven. Bake for 60 minutes, or until just set. Then open the oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Then remove cake from oven, and let it finish cooling in the pan set on a cooling rack.

Refrigerate for at least 3 hours, or overnight before attempting to remove the edge of the springform pan. Right before serving, grate the semi-sweet chocolate over the top.

Adapted from All Recipes.