Preheat your oven to 350°F (175°C). In a medium bowl, combine crushed chocolate cookies with melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 10-inch springform pan and bake for 10 minutes.

In a large mixing bowl, beat the softened cream cheese and mascarpone cheese together until smooth and creamy. Gradually add granulated sugar, mixing until fully incorporated. Add eggs one at a time, ensuring each one is blended before adding the next. Finally, fold in the freshly brewed coffee until evenly mixed.

Dip half of the ladyfingers into the brewed coffee quickly, allowing them to soak for just a second. Arrange the soaked ladyfingers evenly over the cooled chocolate crust.

Spread half of the cheesecake filling over the layer of soaked ladyfingers, smoothing it out gently. Repeat the dipping process for the remaining ladyfingers and layer them atop the cheesecake filling. Pour the rest of the cheesecake mixture on top, covering the ladyfingers completely.

Prepare a water bath by placing the springform pan into a larger pan filled with hot water. Bake the cheesecake at 320°F (160°C) for 75-85 minutes until set but slightly jiggly in the center.

After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 30 minutes. Once cooled, transfer it to the refrigerator and chill for at least 2 hours, or overnight for best results.

Whip the heavy cream until soft peaks form, gradually adding confectioner’s sugar to sweeten. Spread this whipped cream on top of the chilled cheesecake and dust generously with cocoa powder.