Begin by crushing the ladyfingers into fine crumbs and melting the butter to combine with the crushed ladyfingers. Press mixture into a springform pan and bake at 350°F for 10 minutes.

Mix cold brew coffee and coffee liqueur, then soak each ladyfinger briefly in the mixture. Arrange over the cooled crust.

Beat cream cheese until smooth, then add sugar and vanilla. Mix in whipping cream until light and fluffy.

Spread half of the cheesecake filling over the ladyfingers. Repeat with another layer of ladyfingers and the remaining filling.

Cover tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Remove from pan, dust with cocoa powder, slice, and serve with optional whipped cream or vanilla ice cream.