Toffee Cheesecake Tiramisu

• 1-1/4 cups brewed espresso
• 4 tablespoons dark rum, divided
• 4 tablespoons coffee liqueur, divided
• 1 package (7 ounces) crisp ladyfinger cookies, divided
• 1 carton (8 ounces) whipped cream cheese
• 1 carton (8 ounces) mascarpone cheese
• 1/2 cup sugar
• 1 cup heavy whipping cream, whipped
• 2 teaspoons baking cocoa, divided
• 3/4 cup toffee bits

1. Cool espresso to room temperature. In a shallow bowl, combine the espresso, 2 tablespoons rum and 2 tablespoons liqueur. Quickly dip 12 cookies in half of the espresso mixture. Arrange in an ungreased 11x7-in. dish.
2. In a large bowl, combine the cream cheese, mascarpone cheese, sugar, remaining rum and liqueur. Fold a fourth of whipped cream into the cream cheese mixture, then fold in remaining whipped cream.
3. Spoon half of cream cheese mixture over ladyfingers; spread evenly. Dust with 1 teaspoon cocoa. Dip remaining cookies; repeat layers. Sprinkle with toffee bits. Cover and refrigerate for at least 4 hours or overnight.

espresso, dark rum, coffee liqueur, ladyfinger cookies, cream cheese, mascarpone cheese, sugar, heavy whipping cream, baking cocoa, toffee bits

Taken from www.tasteofhome.com/recipes/toffee-cheesecake-tiramisu/ (may not work)