In a food bag with a rolling pin, crush the biscuits into a fine crumb. Alternatively, you can use a food processor.

Combine the crumbs with melted butter and mix until it resembles wet sand.

Press the crumb mixture into the bottom and slightly up the sides of a greased and 8-inch or 9-inch springform pan.

Freeze the crust for 10 - 20 minutes while preparing the rest of the recipe.

Brew the instant coffee with hot water and let it cool completely. Alternatively, you can prepare two shots of espresso for a richer taste and allow to cool.

In a large bowl or a stand mixer, beat the softened cream cheese and mascarpone cheese until smooth.

Next, add the icing sugar, caster sugar, salt, instant coffee powder, and vanilla extract, mixing until well combined.

In a separate bowl, whip the double cream or heavy cream until stiff peaks form.

Gently fold one-third of the whipped cream into the cream cheese mixture.

Add the remaining whipped cream and fold gently until everything is combined.

Finally, fold in the melted white chocolate and the cheesecake base is ready.

Remove the crust from the freezer.

Pour half of the cheesecake filling onto the crust and spread it evenly.

Dip the ladyfingers into the cooled coffee mixture and arrange them in a single layer over the cheesecake filling.

Add the remaining cheesecake filling and spread it evenly.

Whip the double cream / heavy cream, icing sugar, and vanilla until light and fluffy.

Gently spoon and swirl the whipped cream over the cheesecake. (Be careful not to move the cheesecake mixture underneath.)

Sift cocoa powder over the top of the tiramisu cheesecake.

Cover tightly and refrigerate for at least 6 - 8 hours, or ideally overnight.

Slice, serve and enjoy!