Preparation: 30 minutes, Bake: 45 minutes, Make: 12 to 16 servings

Ingredients:
3/4 cup chocolate cookie crumbs
2 Tbsp. butter, melted
6 ladyfingers, split lengthwise
1 tsp. instant espresso coffee powder or instant coffee crystals
2 Tbsp. rum or milk
2 8-oz. pkg. cream cheese, softened
1 8-oz. carton mascarpone cheese
1 cup sugar
1 Tbsp. cornstarch
1 tsp. vanilla
3 eggs
1 8-oz. carton dairy sour cream
Unsweetened cocoa powder
Powdered sugar

Preheat oven to 350°F.

In small bowl, combine cookie crumbs and melted butter. Press onto bottom of 9-inch springform pan. Cut ladyfingers in half crosswise; line side of pan with pieces, placing uncut sides out and rounded ends up.

In another small bowl, dissolve coffee powder in rum; set aside. In medium bowl, combine cream cheese and mascarpone cheese. Beat with electric mixer on medium speed until combined.

Slowly add sugar, beating until smooth. Beat in cornstarch and vanilla, Add eggs all at once; beat on low speed just until combined. Stir in coffee mixture. Pour into prepared pan.

Place pan in shallow baking pan. Bake for 45 to 50 minutes or until center appears nearly set when gently shaken. Remove from oven. Immediately stir sour cream; spread over warm cheesecake to within about 1 inch of edge.

Cool oh wire rack for 15 minutes. Loosen ladyfinger crust from side; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 lo 24 hours.

To serve, sift cocoa powder and powdered sugar onto dessert. plates. Arrange cheesecake wedges on plates.

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