Prepare 60 ml of hot espresso coffee and set it aside.

Finely crush the 320 g mixed cookies and combine them with 150 g melted butter.

Press the cookie mixture into the 18 cm cake ring to form an even base and side crust.

Chill the crust until firm.

Mix the 250 g mascarpone, 200 g cream cheese, and 120 g powdered sugar until smooth.

Dissolve the 6 g gelatin sheets in the hot espresso coffee and let the mixture become lukewarm.

Add the 200 ml heavy cream to the cheese mixture and whip for 5 minutes.

Gradually pour the lukewarm coffee-gelatin mixture into the filling while continuing to whip.

Arrange the 100 g ladyfingers over the chilled crust and cover them with the coffee cream filling.

Refrigerate the cheesecake for at least 360 minutes and dust with 10 g unsweetened cocoa powder before serving.