Make the crust

Cup of Yum
1. Blend the graham crackers, cocoa powder, and brown sugar in a food processor at high speed until the mixture becomes fine crumbs.
2. Gradually pour in the melted butter while the food processor is running at low speed until the crumbs start to clump together. Press the crumbs firmly into the bottom of a greased 9-inch springform pan, and freezer for at least 15 minutes.

Make the filling

1. While the crust is freezing, make the cheesecake filling.
2. In a large mixing bowl, cream together the mascarpone, cream cheese, powdered sugar, and vanilla extract until smooth and lump free. Fold in the thawed whipped topping until well mixed, and set the mixture aside.

Assemble

1. Spread a third of the cheesecake filling over the crust.
2. Break 2 of the ladyfingers in half, then dip the ladyfingers, one at a time, into the coffee very briefly (if they sit too long they will become too soggy).
3. Place the lady fingers in a single layer over the bottom cheesecake layer.
4. Spread another third of the cheesecake filling over the ladyfingers, then place the last third of the filling into a piping bag with a large round tip and pipe the filling on top of the cheesecake.

Chill

1. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, but overnight is better.

Serve

1. Run a small thin knife around the cheesecake and carefully remove the outer ring of the springform pan.
2. Transfer the cheesecake to a large plate or cake platter, and dust with cocoa powder. Serve chilled.