This is such a luscious, slightly boozy tiramisu cheesecake with a biscotti crust and an absolutely gorgeous chocolate espresso flavor!
First, make the crust. Pre-heat the oven to 350 and spray a 9 inch springform pan really well with cooking spray. Get out a food processor and process the biscotti until they become fine crumbs. Transfer the crumbs to a bowl and stir them with the melted butter and cinnamon until it resembles wet sand. Press the mixture into a firm bottom layer in the prepared pan and bake it for 15 minutes to set it. Take it out and let it cool. Reduce the oven heat to 325.
While the crust cools, make the filling. Get out a small saucepan and combine the espresso powder and chocolate liqueur in it. Heat it over medium heat and stir it to dissolve the espresso powder into the liqueur for just a minute. Don't let it come to a boil. Set it aside. Then get out a stand mixer and combine the cream cheese and sugar in its bowl. Beat them together thoroughly, until fluffy. Add in the eggs one at a time. Then pour in the liqueur mixture and heavy cream, pushing down the sides occasionally. Let the stand mixer beat the mixture really thoroughly until it is completely smooth.
Pour the cheesecake mixture on top of the cooled crust and smooth it out on top. Then wrap the springform pan in aluminum foil snuggly and place it in a large roasting pan. Pour warm water into the roasting pan around the springform pan about 1/3 of the way up the sides, taking care to not get any on the cheesecake. The foil protects the pan from water getting into the cake too. This creates a steam bath to gently bake the cake without it cracking on top. Bake the cheesecake for an hour and a half. Take it out and let it cool for about 45 minutes. Then refrigerate it for at least 4 hours, up to overnight. When you are ready to serve, sprinkle a generous layer of cocoa powder on top and slice it! Enjoy!!