Tiramisu Cheesecake: Creamy Italian-American Recipe in 105 Minutes

Instructions:

1. Preheat oven to 325°F (165°C). Combine graham crumbs, cocoa, 1 tbsp sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
2. Bake the crust for 10 minutes, then cool completely. Wrap the outside of the pan in three layers of heavy-duty aluminum foil to waterproof it for the water bath.
3. In a stand mixer, cream the softened cream cheese and 1 cup granulated sugar until smooth. Fold in the room temperature mascarpone cheese gently to avoid breaking the fat emulsion.
4. Add eggs one at a time on low speed, followed by vanilla extract and all-purpose flour. Mix until just combined to prevent incorporating too much air.
5. Pour half of the cheesecake batter over the cooled crust. Perform a 'Flash-Dip' of the ladyfingers into the espresso and rum mixture (1 second per side) and arrange them in a single layer over the batter.
6. Top with the remaining cheesecake batter. Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan.
7. Bake for 1 hour and 15 minutes. Turn off the oven and leave the door slightly ajar, letting the cheesecake cool inside for 1 hour to prevent cracking.
8. Chill in the refrigerator for at least 6 hours. Before serving, whip the heavy cream with powdered sugar and pipe onto the cake, finishing with a dusting of cocoa powder.