Preheat your oven to 350°F (175°C). In a bowl, combine crushed chocolate cookies with melted unsalted butter until well mixed. Firmly press this mixture into the bottom of a 10-inch springform pan, ensuring an even layer. Bake for 10 minutes, then remove from the oven and let the crust cool completely while you prepare the filling.

In a large mixing bowl, beat softened cream cheese and mascarpone cheese together until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar to the mixture, blending well after each addition. Incorporate eggs one at a time, mixing thoroughly after each. Finally, fold in the fresh espresso or strong brewed coffee until just combined.

Quickly dip half of the ladyfingers into the brewed coffee, making sure they soak just enough to become moist without falling apart. Arrange these soaked ladyfingers in a single layer over the cooled crust.

Spread half of the cheesecake filling over the layer of ladyfingers, smoothing it evenly with a spatula. Add another layer of quickly dipped ladyfingers on top of the filling, followed by the remaining cheesecake mixture.

Place the filled springform pan into a larger baking dish and carefully pour hot water into the outer dish. Bake in the preheated oven at 320°F (160°C) for 75-85 minutes.

Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes. Afterward, remove it from the oven and chill in the refrigerator for several hours or overnight.

When ready to serve, whip heavy cream in a bowl until soft peaks form. Gradually add confectioner's sugar and continue beating until incorporated. Spread over the cooled cheesecake and dust with cocoa powder.