In a mixing bowl, beat the heavy cream and granulated sugar until stiff peaks form.

In another mixing bowl, beat the cream cheese until smooth and creamy.

Fold the whipped cream into the cream cheese until well combined.

Add the vanilla extract and mix well.

In a shallow dish, combine the brewed coffee and coffee liqueur.

Dip each ladyfinger into the coffee mixture and arrange half of them in the bottom of a springform pan.

Spread half of the cream cheese mixture over the ladyfingers.

Repeat the layers with the remaining ladyfingers and cream cheese mixture.

Sift the cocoa powder over the top of the cheesecake.

Refrigerate the cheesecake for at least 3 hours, or until set.

Serve chilled and enjoy!