1-First, preheat your oven to 350°F (175°C) and butter the bottom of a 10-inch springform pan that’s at least 3 inches tall. This step sets the stage for a sturdy base. For the crust, grind 35 chocolate creme cookies into fine crumbs and mix with 5 tablespoons of melted unsalted butter until combined.

2-Press the mixture tightly onto the bottom and slightly up the sides of the pan, then bake for 7-8 minutes. Reduce the oven temperature to 320°F (160°C) right after. In a large bowl, beat 24 ounces of room-temperature full-fat cream cheese, 8 ounces of mascarpone cheese, 1 ½ cups granulated sugar, 1 teaspoon vanilla essence, and ½ teaspoon salt on medium-low speed until creamy, scraping the sides as needed.

3-Mixing and Assembling the Layers: Lightly whisk 4 large eggs in a separate bowl and add them slowly to the batter, mixing on low speed just until combined. Then, add ½ cup heavy cream, 1 cup sour cream, and 1 tablespoon sifted cornstarch, mixing gently on low speed. Seal the outside of the springform pan tightly with aluminum foil to prevent water leakage.

4-Pour half of the cheesecake filling over the crust, tap the pan to remove air bubbles, and quickly dip 12 ladyfinger biscuits in ½ cup strong black coffee without soaking them. Layer them evenly on top, cutting pieces to fit, then pour the remaining filling over them. Tap lightly again and place the pan in a larger roasting pan with 1-2 inches of boiling water for a water bath.

5-Bake for about 80 minutes, avoiding opening the oven before 75 minutes the edges should be firm while the center jiggles slightly. Once done, remove from the water bath and cool at room temperature for 15 minutes. Run a thin knife around the edge, cool for 2-3 more hours, then chill uncovered in the fridge overnight.

6-The next day, for the coffee mascarpone cream, whisk 4 ounces cold mascarpone cheese with 2-4 tablespoons granulated sugar and 1 teaspoon instant coffee dissolved in 1 teaspoon water until creamy. Add 1 cup chilled heavy whipping cream and whisk on low speed until stiff peaks form. Finally, remove the cheesecake from the pan, spread a thin layer of cream on top, pipe the rest, and dust with 2 tablespoons cocoa powder.