Tiramisu Cheesecake

Preheat the oven to 350°F (350°F).

Combine the crushed cocoa cookies with the melted butter in a bowl, mixing until evenly moistened.

Press the cookie‑butter mixture firmly into the bottom of a 9‑inch springform pan to form an even crust.

Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely while you prepare the filling.

In a large mixing bowl, beat together the mascarpone cheese, cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.

Gently fold the whipped heavy cream (soft peaks) into the cheese mixture until fully incorporated, taking care not to deflate the cream.

Divide the cheesecake filling in half; spread the first half over the cooled crust, smoothing the surface.

Arrange the ladyfingers in a single layer on top of the first filling, then drizzle the cooled espresso over them, allowing the ladyfingers to absorb the coffee.

Spread the remaining cheesecake filling over the soaked ladyfingers, smoothing the top with a spatula.

Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is firm.

Before serving, pipe or spoon the soft‑peaked whipped cream over the chilled cheesecake, creating an even layer.

Dust the top with a pinch of cocoa powder for a classic tiramisu finish.

Slice, serve chilled, and enjoy the rich coffee‑infused flavors.