Tiramisu Cheesecake

Preheat oven to 350 F. Grease a 9-inch springform pan. Line the bottom and side of the pan with parchment paper. Set aside.

Make the crust by mixing all of the crust ingredients together with a fork. Press the mixture onto the bottom of the springform pan. Bake crust for 15 minutes. Set aside to cool completely.

Put 1/4 cup of cream in a small bowl and sprinkle gelatin over it. Allow the mixture to stand for 5 minutes.

In the bowl of a standing mixer, beat the remaining heavy cream until stiff peak forms. Keep in refrigerator for later use.

Put egg yolks, salt and sugar in a mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg yolks are a pale yellow color. Remove from heat. Whisk in the gelatin mixture.

In the bowl of a standing mixer fitted with a paddle attachment, beat mascarpone on medium speed until light and fluffy, about 5 minutes.

With the mixer running, slowly add the yolk and gelatin mixture. Scrape down the sides and the bottom of the bowl occasionally. Mix in 1/4 cup of cooled espresso until combined. Fold in the chilled whipped cream.

Pour half of the cheese mixture over the cooled crust.

Soak the ladyfingers, one at a time, in the remaining espresso for a few seconds each. Lay the soaked ladyfingers over the cheese mixture. Pour remaining cheese mixture over top of the ladyfingers. Level the top with an offset spatula.

Cover with plastic wrap and refrigerate overnight.

Top with sifted cocoa powder before serving.