Thanksgiving Yummies

Tiramisu Cheesecake(makes one 9-inch cake)

For the crust:
1 ½ cups ground graham crackers
3 tablespoons granulated sugar
6 tablespoons butter, melted

For the cheesecake:
2 ½ pounds cream cheese, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
3 egg yolks, at room temperature
3 tablespoons cornstarch
3 tablespoons Kahlua
1 tablespoon Bailey’s Irish Cream
4 teaspoons espresso coffee powder

¼ cup chocolate shavings, for the garnish
Sweetened whipped cream, for the garnish

Preheat oven to 375ºF and butter the bottom of a 9-inch spring form pan
Mix together the cookie crumbs, sugar and melted butter. Press into the spring form pan, going up the side of the pan only 1/4 inch. Bake 8 minutes. Cool completely.

Decrease oven temperature to 325ºF
In a stand mixer with a paddle attachment, cream the cream cheese until it’s smooth. Add the sugar and mix together. Add the eggs and yolks one at a time; mix each in before adding the next. Add the cornstarch and mix together. In a small bowl combine the Kahlua, Bailey’s and coffee powder and stir until the coffee powder has dissolved. Add to the cream cheese mixture and mix together.
Wrap two layers of aluminum foil around the sides of the spring form pan. Pour the cheesecake filling into the pan on top of the cooled crust. Bake in a water bath for 55-60 minutes. The outer edges should be set and the center will still jiggle a little when you move it. (The cake continues cooking after it’s removed from the oven.) Cool for 30 minutes, then remove the spring form rim. Cool completely, then place into the refrigerator for at least 8 hours, overnight is best.

Right before serving, sprinkle the grated chocolate over the cheesecake and serve with whipped cream.