Make the cheesecake base

Cup of Yum
1. Line a 9 inch springform cake tin with baking parchment.
2. Melt the butter in a small saucepan and set aside. Put the chocolate biscuits/cookies in a food processor and blitz to fine crumbs.
3. Add the butter to the cookie crumbs and stir to combine then add it to the base of your cake tin. Using the back of a spoon, press the buttery cookie base in a smooth even layer to create your cheesecake base. Refrigerate for at least 30 minutes.

Make the filling

1. Add the cream cheese, mascarpone, powdered sugar and 2 tablespoons of kaluha to a large mixing bowl. Use an electric hand-held whisk to whisk the mixture until just combined (don’t overmix or the cream cheese will loosen).
2. In a separate bowl, whisk the heavy cream to stiff peaks. Fold the heavy cream into the cream cheese mixture a third at a time until fully incorporated.
3. Mix the coffee with 2 tablespoons of Kaluha in a bowl, set aside.
4. Bring the cheesecake base out of the fridge and add half of the cheesecake mixture on top, spread it out in an even layer.
5. One at a time, dip the savoiardi into the coffee mix for a few seconds then lay on top of the cheesecake filling. You can break some of them so they fit your cake tin. Make sure they are in an even layer across the filling.
6. Spread the second half of the cheesecake filling over the Savoiardi then refrigerate for at least 8 hours but preferably overnight.
7. Just before serving, run a small knife around the top edges of the cheesecake and carefully remove it from the springform tin. Dust cocoa powder over the top and grated chocolate.