Recipe courtesy of Food Network Kitchen

Ingredients

Nonstick cooking spray, for the springform pan
2 Tbsp. instant espresso powder
2 Tbsp. dark rum
3/4 cup boiling water
36 ladyfinger cookies
1/4 cup cocoa powder, plus more for dusting
24 oz. BelGioioso Whole Milk Ricotta con Latte® cheese
16 oz. BelGioioso Mascarpone cheese
1 1/4 cups granulated sugar
5 large eggs

Directions

Preheat the oven to 350˚F. Lightly spray a 9-inch springform pan with nonstick cooking spray and wrap the bottom in aluminum foil.

Combine the espresso powder and rum in a medium heatsafe bowl; stir in the boiling water until the espresso is dissolved.

One at a time, dip 20 of the ladyfingers quickly into the espresso mixture. Line the bottom of the prepared pan with them, pressing them down firmly to fit as they soften. Sprinkle with the cocoa powder; set aside.

Add BelGioioso Ricotta con Latte®, BelGioioso Mascarpone and sugar to the bowl of a food processor and pulse until just combined. Add the eggs one at a time, pulsing after each addition to combine; do not overmix.

Pour the mixture into the pan over the ladyfingers and place the pan on a baking sheet. Bake until the cheesecake is golden and puffed around the edges, about 1 hour and 15 minutes (it will still be very jiggly). Let cool to room temperature, then dust with cocoa. Spread a thin layer of Mascarpone on the outside edge of the cake. Cut the remaining ladyfingers in half and press them into the Mascarpone edge, curved-end up.