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Mix and press the graham cracker crust into a cake pan. Bake at 350 for 7-8 min before adding cheesecake filling.
Cream together cream cheese and mascarpone. Add in sugar, salt, vanilla, espresso and mix well. Add in 4 eggs and mix.
Add cream, yogurt and corn starch, mix well.
Add half the mixture to the crust and then layer the espresso-soaked lady fingers.
Layer the other half of the cream cheese mixture and then bake at 320 for about 80-90 minutes.
Once it slightly jiggles in the middle it is done. Take out and let cool to room temperature then pop it in the fridge until fully chilled.
Combine mascarpone with sugar and coffee. Mix well. Add in heavy cream and whip until it thickens to desired texture.
Add the coffee mascarpone cream on top of the chilled cheesecake and then dust in cocoa powder.