Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed chocolate cookies with melted unsalted butter until fully incorporated. Press this mixture into the bottom of a 10" springform pan to form a crust. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat together cream cheese and mascarpone cheese until smooth. Gradually add granulated sugar, beating until combined. Incorporate the eggs one at a time, mixing well. Fold in brewed coffee until uniform.

Dip ladyfingers into brewed coffee quickly, then arrange half of them over the cooled crust in the springform pan.

Pour half of the cheesecake filling over the ladyfingers, evenly spreading it. Add another layer of soaked ladyfingers and then the remaining cheesecake mixture.

Prepare a water bath by placing the springform pan into a larger baking dish filled with water halfway up the sides. Bake at 320°F (160°C) for 75-85 minutes until the edges are firm and the center is slightly jiggly.

Once baked, turn off the oven and crack the door open for 30 minutes. Remove from the water bath and refrigerate for several hours or overnight.

Whip heavy cream until soft peaks form, add confectioner’s sugar, and continue whipping until stiff peaks develop. Spread whipped cream over the chilled cheesecake and dust with cocoa powder.