To prepare the crust, melt the butter in a microwave-safe bowl or on the stovetop until fully melted.
In a food processor, pulse the lady finger cookies until finely crushed.
Add the cocoa powder and espresso powder to the crushed lady finger cookies, and pulse a few more times to combine.
Pour the melted butter over the crumb mixture, and pulse until evenly combined.
Press the mixture into the bottom of a 9” springform pan and set aside.
To prepare the filling, beat the softened cream cheese and mascarpone cheese together in a large mixing bowl until smooth and creamy.
Add the kosher salt, confectioner’s (powdered) sugar, vanilla extract, and coffee-flavored liqueur.
Mix the ingredients until combined.
*Chill a metal mixing bowl, if whipping your heavy cream by hand.
In a separate chilled metal mixing bowl, whisk the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until thoroughly combined.
*Try to avoid over-mixing at this stage, as you will deflate the air bubbles from the whipped cream.
To prepare the remaining lady fingers, start by dissolving espresso powder in warm water, and stir in the coffee flavored liqueur.
Dip each ladyfinger into the coffee mixture for a few seconds, allowing them to soak up the liquid without becoming too soggy.
Arrange the soaked ladyfingers in a single layer on top of the crust, covering the entire surface.
To assemble, start by pouring half of the cream cheese mixture over the lady finger cookies; be sure to spread it evenly with a spatula.
Repeat the process by layering the remaining soaked lady finger cookies on top of the prepared cream cheese mixture.
Pour the remaining cream cheese mixture over the ladyfingers, and smooth the top out again with a spatula.
Cover the springform pan with plastic wrap, and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set.
Before serving, remove the sides of the springform pan and dust the top of the cheesecake with Dutch processed cocoa powder.
Cut into slices, and serve, with hot cups of espresso served on the side.