Crust:

7 oz ladyfingers

1/2 cup butter, melted

2 tablespoons Kahlua

3 tablespoons granulated sugar

Cheesecake:

3 (8 oz) packages cream cheese, softened

3/4 cup packed brown sugar

3 tablespoons flour

1/4 cup cooled espresso

1 teaspoon vanilla extract

1/2 cup cream, room temperature

3 eggs, room temperature

Ladyfinger Layer:

3 tablespoons warm water

2 tablespoons instant espresso

1 cup Kahlua

12 ladyfingers

Mascarpone Whipped Cream Topping:

4 oz mascarpone cheese, cold

1/4 cup granulated sugar

1 cup heavy cream

1/2 teaspoon Kahlua

Cocoa powder for dusting

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Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
Make the crust: Crush ladyfingers into fine crumbs and mix with melted butter, Kahlua, and sugar until evenly moistened. Press firmly into the bottom of the pan and set aside.
Prepare the cheesecake batter: Beat cream cheese and brown sugar until smooth. Add flour, espresso, vanilla, and cream; mix until combined.
Add eggs one at a time, mixing gently after each until smooth.
Pour half the batter over the crust and smooth the surface.
Make the ladyfinger layer: Mix warm water, instant espresso, and Kahlua in a shallow dish. Quickly dip ladyfingers one at a time and arrange evenly over the cheesecake layer.
Pour remaining cheesecake batter over top and smooth the surface.
Bake for 60–70 minutes, until the center is just set and slightly wobbly. Turn off oven, leave door ajar, and cool cheesecake inside for 1 hour.
Let cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
Make the topping: In a chilled bowl, beat mascarpone and sugar until smooth. Add cream and Kahlua; whip until stiff peaks form.
Spread or pipe topping over chilled cheesecake and dust generously with cocoa powder before serving.

No water bath is needed—just avoid overbaking to prevent cracks.

Replace Kahlua with espresso for a non-alcoholic version.

Add grated dark chocolate between layers for extra indulgence.

Let the cheesecake chill overnight for the best flavor and texture.

Freeze (without topping) for up to 2 months; thaw before serving.