Tiramisu cheesecake is a rich and creamy mascarpone cheesecake made with a cocoa cookie crust, layered with espresso soaked ladyfingers, topped with whip cream and cocoa powder.
In a small bowl, prepare the brewed espresso according to the instructions on the container. If using any alcohol, sitr into the espresso now and set aside.
Cream the cream cheese and mascarpone cheese on low until very smooth. On low, cream in the powdered sugar, espresso powder, vanilla extract and salt until well combined. Fold in the whipped cream until smooth and well combined.
Pour the half of the creamy mascarpone cheesecake filling into the prepared chocolate cookie crust. Layer the espresso ladyfingers onto the filling. Top with the remaining mascarpone filling. Cover the pan and transfer the cheesecake tiramisu to the fridge to chill for at least 8 hours.
Pour the cold heavy cream, sugar and vanilla extract into a mixing bowl fitted with the whisk attachment. Whip on low-medium speed for 4 - 7 minutes or until the whipped cream is whipped to medium- stiff peaks.
Remove the cheesecake from the springform pan. Top the tiramisu cheesecake with the whipped cream. Right before serving dust the whipped cream topping with cocoa powder, slice and serve.