Add Digestive biscuits in a food processor and ground them finely. Then add melted butter in grounded biscuits and pulse again for few seconds to get fine crumbled crust for your cheesecake.
Put Ground biscuit mixture into 8-inches springform pan.
Spread and Pressed down the mixture evenly to make a crust of cheesecake and refrigerate it for about 15 minutes to get properly set.
Take 2 tbsp. instant coffee in a mixing cup and add 1 cup of warm water to make liquid coffee.
Pour the coffee liquid in a flat deep plate and step it aside.
Add whipping cream to a large bowl with ½ cup of sugar. Whipped the cream with an electric beater by simply whisk it by hand until getting a soft peak.
Add 1 cup of cream cheese and 1 cup of Mascarpone cheese with 1 tsp. of vanilla essence in whipped cream.
Mix cheese until well combined.
Spread half of the cream mixture over the biscuit crust, which is now set enough to work on.
Dip ladyfingers in a coffee mixture for 1 0r 2 minutes.
Place the dunked finger on cream cheese in a pan, if needed break a few ladyfingers to set them in a pan properly.
Spread the reaming cream mixture evenly over the ladyfingers layer.
Cover and refrigerate overnight.
Just before serving, dust your cake with cocoa powder.
Enjoy this beautiful cake with a cup of coffee or tea.