Tiramisu Cheesecake with Chocolate Ganache

"Happy Birthday
To a girl who loves cheesecake,
Big earrings, boots and glitter
And sleeping to never awake.
Jazz hands and socks pink
Brunches at dinner time,
Her friends and family
And also electronics fine.
Her eyes speak glamour
And the smile does dazzle,
A look from this damsel
Leaves many a men frazzled.
Up she keeps growing,
Doubt if she’s ever done,
From one cherry b’day to another
Spreading that endless love.
So with a big cupcake cheers
Here’s to a great double two,
To living and achieving
And just being you!”
For the cake
2 packets (3 oz each) chocolate ladyfingers
3 packets 8oz (1/3 or low fat) cream cheese
1 8oz mascarpone
½ cup fine brown sugar
1 cup strong espresso or instant coffee
10 tbsp brandy or coffee liqueur (Kahlua or coffee patron)
2 eggs
3 tablespoon whole wheat flour
2 tbsp melted butter (+ more for greasing the baking dish)
For the Ganache
8-12 pieces of semi sweet dark chocolate or ½ cup of baking chocolate chips
½ pint of heavy cream

Make the Cake
Grease a baking dish  with butter. Dishes with a removable bottom work best as it prevents the cheesecake from breaking when transferring it to a cake stand.
Crush the ladyfingers to fine crumbs in a food processor. Mix in the melted butter, and 6 tbsp of brandy/coffee liqueur and ½ cup of espresso to wet the mixture. Press at the bottom of the greased baking dish and keep aside.
Mix the mascarpone and the cream cheese with the sugar, and beat till soft and creamy. If the cheese is too cold, warm it up a little to assist with the beating.  Once done, mix in the flour, remaining brandy and espresso and mix well. Beat the eggs in a separate dish and slowly fold them into the cheese mixture.  Do not overmix. Pour the mixture into the baking dish.
Heat the oven to 350 F, and place a dish of water in the lower rack. Bake the cheesecake in the middle rack for 50-60 mins. It’ll still look uncooked and be a little jiggly after this time- not runny but just set. Switch off the oven and cool inside the oven for 25-30 mins. As the cake cools, it will begin to set more, and the center will become firmer. If overbaked, the cheesecake will become dry and lose its creaminess. Also make sure the cake is cooled slowly, or it will crack through the center. Bring it to room temperature before adding any glaze or toppings.
Make the Ganache
Heat the cream in a pan on medium heat till it reaches boiling point and begins to bubble. Switch off heat and pour it over the chocolate pieces. Mix well till the chocolate is melted and the mixture attains a shiny consistency. Cool for 20 mins

Put it together
Pour the Ganache on top of the cheesecake and decorate with chocolate chips. Refrigerate overnight. Tastes best after 24 hours!