Begin by crushing the ladyfingers into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin.

Melt the butter in a small saucepan or microwave, then mix it into the crumbs until fully combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer and set aside.

In a large bowl, beat the cream cheese until smooth and creamy, then gradually mix in the sugar.

Slowly pour in the cold brew coffee and mix until the filling is smooth and velvety.

In a shallow dish, soak each ladyfinger briefly in cold brew coffee, then lay them over the crust tightly together.

Pour the cheesecake filling over the ladyfingers, spread evenly, and tap the pan to remove air bubbles.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Once chilled, remove from the pan, dust with cocoa powder, and serve.