The Amazing Crust

1. Preheat Your Oven: Turn that oven on to 350°F (175°C). It has to be nice and warm when the crust is ready.
2. Crush Time: Put your graham crackers into a Ziploc bag, use a rolling pin and crush ’em til you get beautiful fine crumbs. I did this step with my sister in law for extra help, which was FUN!
3. Combine: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until all the ingredients are beautifully moist.
4. Press: Press the crumb mixture into the bottom of a springform pan. This step makes a nice and secure crust! You can use the back of a spoon to even it all out.
5. Bake: Put the crust in the oven and bake for about 10 minutes. Take it out and let it cool. Let the magic happen and get some nice structure while you move on to the next!

Get that Cheesecake Filling Ready

1. Creamy Cream Cheese: In a big bowl (using a hand mixer is great for this!), beat the softened cream cheese until it’s smooth.
2. Add Sweetness: Mix the sugar into the cream cheese, and keep going until everything looks well combined and creamy.
3. Eggs On: Beat in the eggs, ONE AT A TIME, so they blend in properly. This step really makes a difference for the smooth texture. Then, beat in the vanilla extract.
4. Sour and Smooth: Mix in the sour cream and heavy cream. Just keep beating everything until it is all smooth, and the mix has NO lumps.

Time to Tiramisu!

1. Coffee Magic: Mix the hot coffee with the coffee liqueur in a shallow dish (a casserole is my go-to) If you skip liqueur, simply just mix the coffee alone in your dish.
2. Dip-Dip-Dip: Quickly dip each ladyfinger into the coffee mixture. You only have to get them slightly moist, just a couple of seconds. DO NOT soak them! That’s a NO!
3. Layer: Put a single layer of dipped ladyfingers right on top of the cooled crust.

Building Your Dream Dessert

1. Pour: Gently pour the cheesecake filling over the ladyfinger layer in the springform pan. Do it in a slow and smooth move to distribute it properly.
2. Swirl: Take a toothpick and do a nice little swirl in the mix! It’ll give a touch of texture.
3. Bake: Put the whole thing back into the oven for about 50-60 minutes. The cheesecake should look set, but still just a little wobbly in the middle, but don’t panic about it – it gets firmer later on!
4. Cool Down: Once you get the Tiramisu Cheesecake out of the oven, let it cool at room temperature and move to the fridge after that. It takes a good amount of cooling to get perfect (at least four hours)! This step makes a BIG difference; TRUST ME!

The Grand Finale

1. Dust: Take the Tiramisu Cheesecake out and evenly dust cocoa powder all over the top (use a fine-mesh sieve for BEST results). This is the FINAL touch. It just gets even BETTER!
2. Garnish (Optional): You can also use some chocolate shavings on top – just like a PRO, BAM.
3. Slice, Serve & Enjoy!: Cut into slices and prepare to hear everyone OHH and AH about how GREAT is looks and tastes! This is just the best moment, right?