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Ingredients

FOR CRUST
1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. sugar
1 tbsp. cocoa powder
FOR THE CHEESCAKE
4 (8-oz.) bars cream cheese, softened
1 1/2 c. sugar
1/4 c. cornstarch
4 large eggs
1/3 c. rum
1/3 c. brewed espresso or coffee
1 tsp. pure vanilla extract
10-12 lady fingers
FOR SERVING
2 c. Whipped topping
1/4 c. Cocoa powder, for dusting
2 tbsp. chocolate shavings

Directions

1. Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and cocoa powder. Press mixture into prepared pan.

2. Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add rum, coffee and vanilla.

3. Pour 1/2 batter into springform pan, add a layer of ladyfingers, and top with the rest of the cheesecake mixture and bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Turn oven of and let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed).

4. When ready to serve, dust with cocoa powder, pipe dollops of whipped topping, and sprinkle with chocolate shavings. Serve.

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