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Make the cheesecake batter by beating the cream cheese and caster sugar until smooth.
Add the eggs one at a time, beating well after each addition.
Fold in the mascarpone cheese.
In a separate bowl, mix together the espresso coffee and Kahlua.
Dip the ladyfingers into the coffee mixture and arrange them in the bottom of a springform tin.
Pour the cheesecake batter over the top.
Bake the cheesecake until set.
Allow to cool completely, then refrigerate for at least 4 hours or overnight.
Dust the top of the cheesecake with cocoa powder before
serving.