Preheat your oven to 350°F (175°C). In a medium bowl, combine crushed chocolate cookies with melted unsalted butter until well mixed. Press this mixture into the bottom of a 10-inch springform pan to form a smooth crust. Bake for 10 minutes, then cool completely.

In a large mixing bowl, beat together softened cream cheese and mascarpone cheese until creamy. Gradually add granulated sugar, then incorporate the eggs one at a time. Finally, mix in the espresso or coffee until velvety.

Dip ladyfingers briefly in coffee and layer half over the cooled crust. Pour half of the cheesecake filling over the ladyfingers and smooth with a spatula.

Repeat with another layer of dipped ladyfingers followed by the remaining cheesecake filling. Smooth the surface with a spatula.

Prepare a water bath and bake at 320°F (160°C) for 75-85 minutes. The edges should set but the center should remain slightly jiggly.

After baking, turn off the oven and crack the door. Let the cheesecake cool in the oven for 30 minutes before transferring to the refrigerator for several hours or overnight.

When ready to serve, whip heavy cream with confectioner's sugar and spread over the cheesecake. Dust with cocoa powder.

Slice and serve your Decadent Baked Tiramisu Cheesecake. Enjoy!