Step 1: Prepare the Coffee Soak
In a shallow bowl, combine hot water, espresso powder, and rum extract.
Stir until dissolved.
Reserve 3 tablespoons of the mixture for the cheesecake filling.
Allow the remaining coffee mixture to cool completely.
Step 2: Prepare the Pan
Line the bottom of an 8-inch or 9-inch springform pan with parchment paper.
Set aside.
Step 3: Make the Crust
Crush the graham crackers in a food processor until fine crumbs form.
Transfer to a mixing bowl.
Add melted butter, cocoa powder, and espresso powder.
Mix until evenly combined.
Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
Refrigerate while preparing the filling.
Step 4: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and mascarpone until smooth and creamy, about 1–2 minutes.
Add powdered sugar and vanilla extract.
Beat until fully combined.
Pour in the heavy cream and reserved coffee.
Continue mixing until stiff peaks form and the filling holds its shape.
Do not overmix.
Step 5: Assemble the Cheesecake
Spread half of the cheesecake filling over the prepared crust.
Quickly dip each ladyfinger into the cooled coffee soak.
Arrange the soaked ladyfingers in a single even layer over the filling.
Spread the remaining cheesecake filling on top.
Smooth the surface with an offset spatula.
Step 6: Chill
Cover tightly with plastic wrap.
Refrigerate for at least 8 hours, preferably overnight, until fully set.
Step 7: Prepare the Whipped Cream Topping
In a chilled bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
Beat until stiff peaks form.
Step 8: Decorate and Serve
Remove the cheesecake from the springform pan.
Pipe or spread the whipped cream over the top.
Dust generously with unsweetened cocoa powder.
Slice and serve chilled.