Preparation

• Gather all ingredients.
• Pour boiling water into a small bowl and stir in 1 tablespoon instant espresso coffee powder until dissolved. Set aside and allow to cool to room temperature, 30 minutes. When cool, add 2 tablespoons coffee liqueur.
• Meanwhile, for the filling beat mascarpone and cream cheese in a large bowl with an electric mixer on medium until smooth. Beat in powdered sugar, remaining 1 tablespoon instant espresso coffee powder, and salt until well combined. Beat in vanilla and remaining 4 tablespoons coffee liqueur. Cover bowl, and chill in the refrigerator for 30 minutes.
• For crust, combine 12 ladyfingers, almonds, and white sugar in a food processor. Pulse to fine crumbs. Remove mixture from food processor. Stir in butter until mixture is moistened.
• Pat crumb mixture evenly into the bottom of a 9-inch springform pan. Place pan in the freezer until set, 15 minutes.
• Beat cream in a large bowl with an electric mixer until it forms stiff peaks.
• Stir one fourth of the whipped cream into the filling mixture to lighten. Fold remaining whipped cream into the filling mixture until combined.
• Spread half of the filling over the crust.
• Dip remaining 12 ladyfingers, one at a time, into coffee mixture to coat, about 1 second. Place atop the filling, breaking to fit as needed. Spread remaining filling evenly over the ladyfingers.
• Cover and chill in the refrigerator 6 hours to overnight.
• Dust cocoa powder generously over top of the cheesecake. Loosen sides of pan with a thin spatula. Remove sides of pan.
• Garnish each slice with a chocolate covered espresso bean.