For the crust:
15 ladyfingers, split in half crosswise
1 cup chocolate graham cracker crumbs
½ stick butter, melted
For the filling:
1 teaspoon espresso powder or instant coffee crystals
1 teaspoon rum extract
1½ tablespoons milk
2 8-ounce unwhipped cream cheese, at room temperature
1 8-ounce whipped cream cheese, at room temperature
1 cup sugar plus 2 tablespoons, divided
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup sour cream
Chocolate filigree designs or chocolate curls
Preheat oven to 350 degrees F. Combine melted butter and cookie crumbs. Press onto the bottom of a 9" springform pan. Line sides of pan with ladyfinger halves, placing the sugared side out and round ends up. Set aside.
In a small bowl, combine coffee, rum and milk. Stir to dissolve coffee. Set aside.
In the bowl of an electric mixer, combine cream cheeses; beating on medium speed until combined. Gradually add 1 cup sugar, mixing until smooth. Add cornstarch and vanilla. Add in eggs at once; beat on low just until combined. Stir in coffee mixture. Carefully pour filling into crust.
Wrap pan in heavy duty foil, making sure the foil extends above the top of the pan. Bake for 55-60 minutes in a water bath or until top is set except at center. Stir together sour cream and remaining sugar. Carefully spoon onto top of cheesecake spreading within 1 inch of edge.
Cool on wire rack. Let cool 2 hours before removing sides of pan. Sift cocoa powder and confectioners' sugar on top of cheesecake. Arrange cheesecake on platter. Garnish with chocolate filigree designs or chocolate curls.