1-Preheat and Prepare the Base: Preheat your oven to 350°F and butter the bottom of a 10-inch springform pan that’s 3 inches tall. Grind 35 chocolate creme cookies and 5 tbsp melted unsalted butter into fine crumbs, pack them tightly in the pan mostly on the bottom, and bake for 7-8 minutes. Adjust the oven to 320°F after this step to get ready for the filling. This creates a sturdy base for your tiramisu cheesecake recipe.

2-Mix the Cheesecake Filling: Beat the 24 oz cream cheese, 8 oz mascarpone, 1 ½ cups granulated sugar, 1 tsp vanilla essence, and ½ tsp salt with a paddle attachment until creamy and smooth. Whisk 4 large eggs lightly, then add them slowly at low speed until just combined. Mix in ½ cup heavy cream, 1 cup sour cream, and 1 tbsp sifted cornstarch at low speed until everything blends together. For more details on creamy textures, check out this no-churn ice cream recipe for similar techniques.

3-Assemble and Bake: Seal the pan tightly with foil on the outside to prevent water from seeping in. Pour half the batter into the crust, shake gently to spread, and tap to remove air bubbles. Quickly dip 12 ladyfinger biscuits in ½ cup strong coffee, just a quick dip on each side, and layer them tightly in the pan, filling any gaps with smaller pieces. Add the remaining batter gently, filling just below the brim, then shake and tap lightly. Place the pan in a large tray with 1-2 inches of boiling water and bake for about 80 minutes until the edges are firm but the center jiggles.

4-Cool and Chill: Cool the cheesecake for 15 minutes at room temperature, run a butter knife around the edges, and let it cool for 2-3 hours more before chilling it overnight uncovered. The next day, whisk 4 oz cold mascarpone, 2-4 tbsp granulated sugar, and 1 tsp instant coffee mixed with 1 tsp water until creamy, then add 1 cup chilled heavy whipping cream and whisk at low speed until stiff peaks form. Spread a thin layer of this coffee mascarpone cream on the cheesecake, pipe the rest as desired, and dust with 2 tbsp cocoa powder. This tiramisu cheesecake recipe tastes even better after chilling, with total prep time around 60 minutes, cook time 80 minutes, and overnight cooling.