Instructions

• Preheat oven to 325°F. Spray the sides of a 10-inch springform pan with cooking spray and set the pan aside.
• In a food processor, pulse 30 vanilla wafer cookies and 6 ladyfingers until they form fine crumbs. Add 1/4 cup melted unsalted butter and pulse until the crumbs resemble damp sand.
• Pour the crumb mixture into the prepared springform pan. Press the crumbs evenly across the bottom (and slightly up the sides if desired) using the bottom of a flat glass or measuring cup. Bake the crust for 8 minutes. Remove from the oven and let the crust cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, beat 3 (8-ounce) packages cream cheese (softened) on medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat 30 seconds more.
• Add 8 ounces mascarpone (room temperature) and 1 cup granulated sugar to the cream cheese. Mix on medium-low speed until just combined. Scrape the bowl and mix another 30 seconds.
• Add 4 large eggs (room temperature) and beat on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl again.
• Add 1/4 cup strong brewed espresso, 1/4 cup Kahlua (or an additional 1/4 cup espresso if not using alcohol), and 2 teaspoons vanilla extract. Beat until just combined; the batter should be smooth and fairly runny.
• Wrap the outside of the springform pan with four sheets of 18-inch heavy-duty aluminum foil to seal it against water. Place the wrapped pan in a deep roasting pan or a baking pan with sides at least 2 inches tall.
• Pour half of the cheesecake batter into the springform pan and spread to an even layer.
• Quickly dip 12–14 ladyfingers, one at a time, into 3/4 cup brewed coffee (do not soak; just a quick dip) and arrange them in a single layer across the cheesecake batter to mostly cover it.
• Pour the remaining half of the cheesecake batter over the layer of dipped ladyfingers and smooth the top.
• Carefully pour very hot water into the roasting pan until it reaches about halfway up the sides of the wrapped springform pan to create a water bath.
• Bake on the center rack for 1 hour, then check the cheesecake by gently jiggling the pan (while it remains in the oven). The center should be set but still slightly jiggly—not liquid. If it still appears very liquid, bake an additional 15 minutes and check again.
• Once the cheesecake is set but still jiggly in the center, turn the oven off and leave the cheesecake inside with the oven door closed for about 1 hour to cool slowly.
• Remove the springform pan from the oven, unwrap and remove the foil, and transfer the cheesecake to the refrigerator. Chill for at least 6 hours (or overnight) until fully firm.
• Before removing the springform ring, run a knife around the edge to loosen the cake, then release and remove the ring. Return the cheesecake to the chilled base if needed.
• To make the topping, in a large bowl beat 8 ounces mascarpone (cold) until smooth. With the mixer running on low, slowly add 1 1/4 cups chilled heavy cream until incorporated and smooth. Scrape the sides and bottom of the bowl as needed.
• Add 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract. Switch to the whisk attachment (or increase speed) and whip until the mixture is fluffy with medium-stiff peaks.
• Smooth or pipe the whipped mascarpone topping over the chilled cheesecake. Serve immediately after topping, or keep the finished cheesecake refrigerated until ready to serve.