Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.

Combine graham cracker crumbs, melted unsalted butter, and sugar until resembling wet sand. Press into the bottom of the springform pan. Bake for about 10 minutes until set.

Beat softened cream cheese and sugar until smooth. Gradually add eggs, then vanilla extract and mascarpone cheese.

Pour half of the cheesecake batter over the cooled crust. Dip ladyfinger biscuits into brewed espresso and arrange over the filling. Pour the remaining batter on top.

Bake for approximately 60 minutes or until edges are lightly browned and center is slightly jiggly.

Cool in the pan for about 1 hour, then refrigerate for at least 4 hours, preferably overnight.

Whip heavy cream until soft peaks form, then spread over the cheesecake. Dust with cocoa powder and sprinkle with chocolate shavings before serving.