. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

. In a bowl, mix the chocolate cookie crumbs and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.

. In a large bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

. Pour half of the cream cheese mixture over the crust.

. In a separate bowl, combine the brewed coffee and coffee liqueur if using. Dip the ladyfingers into this mixture and arrange them over the cream cheese layer.

. In another bowl, mix mascarpone cheese, cocoa powder, and powdered sugar until smooth. Spread this mixture over the ladyfingers.

. Pour the remaining cream cheese mixture over the mascarpone layer.

. Bake for about 45-50 minutes or until the edges are set, and the center is slightly jiggly.

. Turn off the oven and leave the cheesecake in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight.

. Before serving, whip the heavy cream until stiff peaks form. Spread it over the cheesecake.

. Sprinkle semisweet chocolate chips and dust with unsweetened cocoa powder.

. Slice, serve, and savor