Crush the digestive biscuits in a food processor until finely ground. Add the cocoa powder, sugar, and instant coffee and mix well. Melt the butter and add it to the biscuit mixture, stirring until well combined. Transfer the mixture to a springform cheesecake pan and press it down firmly with the back of a spoon. Refrigerate while preparing the filling.

Dissolve the instant coffee and sugar in the hot water. Add the coffee liqueur and stir. Quickly dip the ladyfingers into the coffee mixture, making sure not to soak them. Arrange them upright around the inside edge of the pan, on top of the biscuit base.

Bloom the gelatin in 1 tablespoon of water and leave it for a few minutes to soften. Meanwhile, gently heat about 100 ml of the heavy cream and add the white chocolate. Stir until the chocolate has completely melted.

Dissolve the instant coffee in 2 tablespoons of hot water and add it to the white chocolate mixture, together with the coffee liqueur and brandy. Gently heat the gelatin until dissolved, then add it to the mixture.

In a large bowl, beat the cream cheese with the sugar and vanilla until smooth and fluffy. Add the white chocolate mixture and mix well.

Whip the remaining heavy cream until soft peaks form, then gently fold it into the cream cheese mixture in batches. Pour the filling into the pan and smooth the surface. Cover and refrigerate for at least 6 hours, preferably overnight.

Whip the heavy cream with the icing sugar and vanilla until it begins to thicken. Add the mascarpone and continue beating until you have a smooth and stable cream.

Spread or pipe the cream over the cheesecake. Dust with cocoa powder just before serving.

Carefully remove the cheesecake from the pan, slice, and serve well chilled.