Tiramisu Cheesecake

Ingredients:

185g plain biscuits
100g butter, melted
zest of 1 lemon
375g Mascarpone cheese or Philadelphia cream cheese
2/3 cup lemonade
15g gelatin
1 tbsp lemon zest
1 tsp lemon juice
1 cup cream - whipped
1/2 cup sugar
1 cup espresso coffee + 50ml Kahlua, Tia Maria or Marsala
10 Savoiardi biscuits (or sponge fingers)


Method:

• Process biscuits until finely crushed, add butter and lemon zest and mix well.
• Press biscuits mixture into the base of a greased and lined 20cm springform pan.
• Refrigerate for 15 minutes.
• In a saucepan, combine lemonade, sugar and gelatin; stir over medium heat until dissolved.  Cool.
• Beat cream cheese until smooth.  Add in lemon zest and juice. Then add in gelatin mixture.  Beat well.
• Refrigerate until partly set.
• Fold in whipped cream.
• Pour half of the cream cheese mixture into the pan.  
• Dip Savoiardi biscuits one at a time in a bowl of cooled espresso coffee mixture and then lay them side by side on the layer of the cream cheese mixture.
• Pour the rest of the cream cheese mixture over the biscuits.  Chill overnight.
• Dust with sifted cocoa powder to serve.