Sweet Monkey

Crush tea biscuits in blender or food processor. Add crushed biscuits to a medium bowl and combine melted butter. Add crust to 8″ or 9″ springform pan and press down evenly. Put in fridge.

Make instant coffee by combining instant espresso packages and water. Set aside.

Add cream cheese and mascarpone cheeses into a stand in mixing bowl and beat till smooth and fluffy. Add in powder sugar and beat in till combined. Add in 3 tbsp of the instant coffee mixture and combine.

In a separate mixing bowl beat heavy whipping cream till stiff peaks form. Fold into cheesecake mixture till fully combine with a spatula.

Take springform pan out of the fridge and layer half of the cheesecake filing on top of the crust, smooth out with spatula. Dunk 8-10 lady fingers into the remaining coffee and place on top of the cheesecake layer. Layer the remaining cheesecake layer on top of the soaked lady fingers and smooth out. Place in fridge for minimum 8 hrs. I just leave it in the fridge overnight.

Make whip cream topping by combining heavy whipping cream, powder sugar and vanilla extract till soft peaks form, don’t overwhip. Place in piping bag with a large round tip. Remove cake from fridge and pipe whip cream topping around the cake. Dust cocoa powder on top to liking.