1. Prepare the Chocolate Crust

1. Preheat the oven to 350°F (175°C) and butter the base of a 10″ springform pan (3″ tall).
2. Grind the chocolate creme cookies and melted butter in a food processor until a fine crumb forms.
3. Transfer the mixture to the pan, packing it down tightly using the bottom of a flat cup. Optionally, press crumbs slightly up the sides.
4. Bake for 7–8 minutes, then cool while preparing the filling.

2. Make the Cheesecake Filling

1. Adjust the oven temperature to 320°F (160°C).
2. Beat cream cheese, mascarpone, sugar, vanilla, and salt in a stand mixer on medium-low speed for 2–3 minutes until smooth. Pro Tip: Scrape down the sides of the bowl for even mixing.
3. In a separate bowl, lightly whisk eggs (don’t overbeat). Gradually add them to the filling, mixing on low speed until just incorporated.
4. Add heavy cream, sour cream, and sifted cornstarch to the mixture. Mix on low until smooth. Avoid overmixing.

3. Assemble the Cheesecake

1. Seal the outside of your springform pan with aluminum foil to prevent water from seeping in.
2. Pour half of the cheesecake batter over the crust and smooth it out.
3. Quickly dip ladyfingers into the coffee (do not soak), then layer them over the batter, fitting them snugly. Common Mistake: Avoid oversaturating the ladyfingers, as they will break apart.
4. Pour the remaining batter over the ladyfinger layer, filling just below the brim. Smooth the top.

4. Bake the Cheesecake

1. Place a large roasting tray in the oven and fill it with 1–2 inches (2.5–5 cm) of boiling water. Set the springform pan inside for a water bath.
2. Bake for 80 minutes, or until the edges are firm, but the center is slightly jiggly. Avoid opening the oven early to prevent cracking.
3. Remove from the oven and let it cool for 15 minutes at room temperature. Run a butter knife around the edges to release the cheesecake.
4. Cool completely for 2–3 hours, then refrigerate the cheesecake overnight (uncovered).

5. Prepare the Coffee Mascarpone Cream

1. Whisk mascarpone, sugar, and dissolved coffee in a bowl until smooth.
2. Add chilled whipping cream and whisk on low speed until stiff peaks form. Be cautious not to overwhip.

6. Decorate & Serve

1. Carefully remove the chilled cheesecake from the pan and transfer it to a platter.
2. Spread a thin layer of coffee mascarpone cream on top. Use a piping bag with a decorative tip to pipe patterns with the remaining cream.
3. Dust the top with cocoa powder using a fine-mesh sieve.
4. Slice using a hot knife (wiped clean between cuts) and serve on decorative plates.