Ingredients:

1 cup Finely Crushed Oreo Cookies
3 Tbsp Melted Unsalted Butter
8 Lady Fingers cut into 1" pieces
4 tsp Instant Coffee Powder
1/2 cup Coffee Cream
1 lb Cream Cheese
1 - 500 gram pkg Mascarpone Cheese
1 1/2 cups Sugar
1 Tbsp Cornstarch
1 tsp Vanilla
3 Eggs
2 cups Heavy Cream
Cocoa for Dusting

Procedure:

For The Crust:

1.) Line a 9" spring form pan with plastic wrap. Combine the Oreo Cookie crumbs and the melted butter, and press the crumbs onto the bottom of the pan.

For The Filling:

1.) Dissolve 2 tsp of the coffee powder into the coffee cream and set aside. Beat the cream cheese, mascarpone cheese and 1 cup of sugar on high speed in a large mixing bowl until soft and smooth. (Beat for approximately 5 minutes). On low speed, beat in cornstarch, vanilla, one egg at a time, and the coffee cream mixture.

2.) Pour the filling into the prepared pan and top with the 1" Lady Finger pieces. Bake the cheesecake at 250 degrees F for 1 1/4 to 1 1/2 hours, until the centre appears nearly set when gently shaken. Allow the cheesecake to cool on a wire rack for 2 to 3 hours. Then refrigerate overnight.

For The Topping:

1.) Combine the remaining 2 tsp of coffee powder, 1/2 cup sugar and 2 cups heavy cream, and beat on high speed until it holds stiff peaks. Pipe or spread the cream over the top of the chilled cheesecake. Dust with cocoa. Serve as is, or with your favorite fresh berry. Makes 12 to 14 servings.