Tiramisu Cheesecake Brownies

Coffee Dipping Mixture
1 cup strongly brewed coffee or espresso 
¼ cup dark rum 

Brownies 

115g melted butter (cooled) 

1 Tbs coffee dipping mixture

2 large eggs

1 cup sugar 

⅓ cup cocoa 

½ cup flour 

¼ tsp baking powder 

¼ tsp salt 

Cheesecake 

225g mascarpone cheese (room temperature)

225g cream cheese (room temperature)

½ cup sugar 

2 large eggs 

2 Tablespoons coffee dipping mixture 

Assembly 

8 Di Leo I Savoiardi lady finger biscuits 

¼ cup mini choc chips

Preheat oven to 160° and line an 20×20cm square baking pan with parchment paper and grease generously with butter or baking spray. In a shallow dish, combine coffee and rum together and set aside. 

In a medium sized bowl, combine melted butter, 1 Tbs of the coffee dipping mixture and eggs. Add sugar, cocoa, flour, baking powder and salt. Whisk until all of the ingredients are just combined. Pour brownie batter into prepared baking dish and set aside. 

In another medium sized bowl, combine mascarpone cheese and cream cheese. Beat cheeses on high for 2 mins until well combined. Add in sugar, eggs and 2Tbs of the coffee dipping mixture and beat until thoroughly mixed together. Set aside. 

Briefly dip each lady finger into the coffee dipping mixture and place in a single layer on top of the brownie batter. Break lady fingers in half if needed to fit evenly into the pan. Pour finished cheesecake batter on top of the dipped lady finger cookies and smooth with a spatula. Sprinkle the top with the mini chocolate chips. Bake in pre-heated oven for 45 mins or until cheesecake is cooked through and the top is lightly browned. The cheesecake should be cooked through when it is no longer shiny on top and it has a light brown color to it. Once cooled refrigerate for a minimum of 4 hours or overnight for best results.

Could try without the lady finger layer or add more (2 layers of biscuits)/place on their sides.

via Saporito Kitchen