Ingredients
1 tablespoon butter, melted1/3 cup chocolate graham cracker crumbs (about 2 whole crackers)2 tablespoons plus 2 teaspoons instant coffee granules1 tablespoon hot water1/3 cup strong brewed coffee1 teaspoon rum extract1 package (3 ounces) ladyfingers, split4 packages (8 ounces each) cream cheese, softened1-1/3 cups sugar1/3 cup heavy whipping cream1/3 cup sour cream2 teaspoons vanilla extract4 eggs, room temperature, lightly beatenBaking cocoa
Preparation
Preheat oven to 325°. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) under and around pan.
Dissolve coffee granules in hot water; cool and set aside. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan.
Beat cream cheese and sugar until smooth. Beat in cream, sour cream, vanilla and reserved dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Just before serving, dust cheesecake with cocoa.
