1. Preheat oven to 325°F. Wrap outside of 9-inch springform pan tightly with aluminum foil – go up the sides, make it watertight. Use two layers of heavy-duty foil. Grease inside lightly.

2. Place ladyfinger cookies in food processor and pulse until fine crumbs – should look like breadcrumbs. Need about 1½ cups crumbs. Mix with melted butter and sugar until mixture resembles wet sand. Press firmly into bottom of pan using bottom of measuring cup. Bake 10 minutes, then cool.

3. In large bowl with electric mixer, beat cream cheese and mascarpone on medium speed until completely smooth and creamy – about 2-3 minutes. Make sure no lumps! Scrape down sides frequently.

4. Add sugar, flour, and salt to cheese mixture. Beat on medium-low just until combined and smooth. Don’t overmix.

5. Add eggs one at a time, beating on low after each just until incorporated. Scrape bowl after each egg. After all eggs added, mix in vanilla extract. Gentle mixing is key for crack-free cheesecake.

6. Pour in cold brew coffee, coffee liqueur (if using), and heavy cream. Mix on low just until combined and smooth. Filling will be quite liquid – that’s perfect. Give bowl final scrape and stir by hand.

7. Pour filling over cooled crust. Tap pan gently on counter to release air bubbles. Place springform in large roasting pan. Pour hot water into roasting pan until halfway up sides of springform. This water bath keeps cheesecake moist and prevents cracks.

8. Carefully transfer to oven. Bake 65-75 minutes. Edges should be set but center still jiggles slightly when gently shaken – should wobble like jello. Center continues to set as it cools. Don’t overbake!

9. Turn off oven and crack door open 2 inches. Let cheesecake sit in oven 1 hour. This gradual cooling prevents cracks. After hour, remove from oven and water bath. Remove foil and run thin knife around edge to loosen from pan. Let cool to room temp on wire rack, about 2 hours.

10. Once at room temperature, cover (still in pan) with plastic wrap and refrigerate at least 8 hours, preferably overnight. This is when texture becomes perfect and flavors develop.

11. When ready to serve, carefully remove sides of springform pan. Place cocoa powder in fine-mesh sieve and dust top generously. Wipe knife clean between slices for perfect cuts. Garnish with whipped cream, chocolate shavings, or espresso beans if desired.