Mix together the cookie crumbs and melted butter to make the cookie base. Place in fridge to set for 20 minutes.

Dissolve the coffee granules in the hot water. Set aside.

Beat together the mascarpone, cream cheese and powdered sugar with a hand mixer until smooth and there are no lumps.

Mix in the vanilla extract and 4 tablespoons of the coffee mix.

Taste at this point and add in more coffee or vanilla if desired.

Pour in the cream and continue whipping until the mix thicken and holds stiff peaks. You want this mix to be stiff as we are not adding gelatin to the cheesecake.

Take your base from the fridge and spread half of the cream cheese mix into the tin. Bang it on the counter so that there are no gaps or air bubbles.

With the remaining coffee mix quickly dip the ladyfingers in it, turn them and place them in the tin on top of the cheesecake filling. Note: only dip on each side for a second as they get soggy fast. Continue until you have a layer of ladyfingers in the tin.

With the remaining cheesecake mix spread it on top of the ladyfingers. Tap the tin on the counter to make sure there are no air bubbles in your cheesecake. Smooth out the top with a spatula.

Set the Tiramisu Cheesecake in the fridge overnight to firm up. This cake can be made 2 days in advance.

When ready to serve dust the top with cocoa powder. I placed extra ladyfingers around the cake. They will naturally stick to the cheesecake mix. You don’t have to do that step but it does look beautiful.

Pipe whipped cream around the top and enjoy!