Creamy Tiramisu Cheesecake with Marshmallow Topping

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Shortbread Base

Preheat the oven to 350°F. Grease a 9-inch springform pan.
In a mixing bowl, combine the flour, sugar, and melted butter until the mixture forms moist clumps.
Press the shortbread mixture onto the bottom of the prepared pan. Bake for 15-18 minutes or until the edges are golden brown. Set aside to cool.
To make the filling, in a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
Add in the eggs, one at a time, beating well after each addition. Mix in the cooled brewed espresso and cocoa powder.
Pour the filling over the cooled shortbread base and smooth the top with a spatula.
Bake for 25-30 minutes or until the center is set. Let cool at room temperature for 10 minutes before refrigerating for at least 1 hour.
To make the marshmallow topping, in a large heatproof mixing bowl, whisk together the sugar, water, egg whites, and cream of tartar. Place the bowl over a saucepan of simmering water and whisk constantly until the sugar has dissolved and the mixture is hot to the touch, about 3-5 minutes.
Remove the bowl from the heat and beat the mixture with an electric mixer on high for about 5-8 minutes or until stiff peaks form. Add in the vanilla extract and beat for another minute.
Spread the marshmallow topping over the cooled cheesecake and use a kitchen torch to brown the topping.
Refrigerate the cheesecake for at least another hour before serving.