Begin by crushing the ladyfingers into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.

Melt unsalted butter and mix it with the crumbs until evenly coated. Firmly press this mixture into the bottom of a 9-inch springform pan.

Refrigerate for at least 30 minutes to allow the crust to set and become firm.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, about 2–3 minutes.

Gradually add the cold brew coffee while continuously mixing until well blended and free of lumps.

Pour cold brew coffee into a shallow dish. Quickly dip the remaining ladyfingers into the coffee, soaking just for a second on each side.

Arrange the coffee-soaked ladyfingers over the chilled crust in a single layer.

Carefully spread the cheesecake filling mixture over the layer of coffee-soaked ladyfingers, using a spatula for even distribution.

Cover the assembled cheesecake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.

Before serving, dust the top of the cheesecake with cocoa powder and add dollops of whipped cream.

Slice carefully to serve and enjoy every layer.