My own creation!

–Brad Morton, Master Control Operator, PBS

Instructions:

1. Form a crust for the cheesecake by cutting lady fingers into shape and soaking them in espresso before lining springform pan; first the bottom and then sides. Set aside.

2. Start by beating together cream cheese and mascarpone cheese until well mixed. Add eggs and sugar and mix well. Add coffee liqueur and crème de cacao. Add whipping cream and flour. Mix until smooth

3. Pour ⅓ filling in lined springform pan. Dust with cocoa powder. Add ⅓ filling. Again, dust with cocoa powder. Add final ⅓ filling and dust with more powder.

4. Bake at 350°F for 45 minutes. Allow to cool for an hour on cooling rack. Transfer to refrigerator and allow to cool for six more hours. Remove from fridge and remove springform pan. Serve with whipped cream.

Ingredients:

• 2 packages of softened cream cheese

• 1 package of softened mascarpone cheese

• 3 large eggs

• 1 cup sugar or Splenda

• ⅛ cup of crème de cacao

• ⅛ cup of coffee liqueur

• ¼ cup of heavy whipping cream

• 2 tbsp of flour

• 1 package of lady fingers

• 1 ½ cups of espresso

• cocoa powder