Frozen Espresso Cheesecake

• 1 1/2 cups finely ground chocolate wafer cookies (8 ounces; about 35 cookies)
• 4 tablespoons unsalted butter, melted
• 1/2 cup plus 2 tablespoons sugar
• 4 large egg yolks, room temperature
• 4 1/2 teaspoons good-quality instant espresso powder (such as Medaglia dOro)
• Pinch of salt
• 1 1/2 pounds mascarpone cheese, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 12 ounces hard torrone (Italian nougat), cut into 1/4-inch pieces
• 1/2 cup heavy cream, chilled

1. Stir together the cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl; set aside.
2. Put the egg yolks, 1/4 cup sugar, the espresso, and salt in the heatproof bowl of an electric mixer.
3. Set the bowl over a pan of simmering water; whisk until thick, about 2 minutes.
4. Transfer the bowl to an electric mixer fitted with the whisk attachment; beat on medium speed 2 minutes.
5. Stir in the mascarpone and vanilla by hand until smooth.
6. Stir in the torrone; set aside.
7. Beat the cream with the remaining 3 tablespoons sugar in a clean mixing bowl until soft peaks form.
8. Fold the whipped cream with a rubber spatula into mascarpone mixture.
9. Refrigerate.
10. Line a 10 x 5 x 3-inch loaf pan with plastic wrap and parchment paper, leaving an overhang on the sides.
11. Pour one-third of the mascarpone mixture into the lined pan; even the layer with an offset spatula.
12. Evenly top with half of the crumb mixture; press the crumbs gently.
13. Repeat to make a second layer of mascarpone mixture and crumbs.
14. Top with the remaining mascarpone mixture.
15. Loosely fold over the parchment and plastic wrap.
16. Freeze at least 3 hours, or overnight.
17. To serve, let the cake stand at room temperature 10 minutes.
18. Set the loaf pan in a larger pan; pour cold water into the pan to reach three-quarters up the sides of the loaf pan.
19. Let stand 10 seconds.
20. Holding the parchment, lift out the cake.
21. Invert onto a plate; peel off the plastic and parchment.
22. Let stand 10 minutes more before serving.

cookies, unsalted butter, sugar, egg yolks, good, salt, mascarpone cheese, vanilla, torrone, heavy cream

Taken from www.epicurious.com/recipes/food/views/frozen-espresso-cheesecake-392955 (may not work)