Tiramisu Cheesecake

• Preheat oven to 350° degrees (175 degrees C) For the water bath method, wrap your spring form pan in aluminum foil so that water cannot get into the spring form pan. Place your wrapped spring form pan inside another larger pan. Fill outer pan with 2 inches of water right before baking.
• Crush the Sandie cookies by placing them inside a gallon size zip lock bag and rolling over them with a rolling pin. Crumbs should be coarse. Place the crumbs in a medium size bowl. Add 1 Tablespoon melted butter and 3 Tablespoons of Coffee Liqueur. Mix until well coated. Press crumb mixture in bottom and slightly up the sides of a 9 inch spring form pan.
• In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 3-4 Tablespoons of coffee liqueur, and mix. Add the eggs and the flour, mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not over mix at this point. Pour batter into crust.
• Place pan on middle rack of oven. Bake for 40-45 minutes, or until just set. Open oven door, and turn off the heat. Leave the cake to cool in the oven for 20-40 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving sprinkle with cocoa powder and garnish with whipping cream and drizzle with chocolate coffee sauce.

Chocolate Coffee Sauce

• Mix chocolate syrup with boiled and cooled coffee liqueur. Drizzle over sliced cheesecake.