Preheat the oven to 220℃, line your 9inch spring foam tin with 3 sheets of baking paper - we want the size of the paper to be larger than the tin. Scrunch the paper into the tin and it should be rustic so don’t over think it.

In a large mixing bowl add the instant coffee powder and hot water, whisk until its a smooth paste.

Add the room temperature cream cheese, sugar and whisk until smooth. Add the eggs, one at a time and mix until combined. Add the vanilla, almond extract, salt and whisk again.

Add the whipping cream and whisk until smooth. Add the flour into the batter and gently whisk until combined.

Pour into the lined tin, bake for 35-40 mins until the top is dark brown. The center should be wobbly when you shake the tin.

While the cake is warm, we get on with the biscuit layer. Make the black coffee and dunk the lady finger biscuits into the coffee and top the warm cheesecake with it. Cut pieces to create a full even layer of the soaked biscuit, allow to cool completely in the fridge for a couple of hours.

To make the mascarpone layer, in a mixing bowl add the whipping cream and beat until soft peaks. Add the mascarpone, icing sugar, vanilla and whisk well until stiff peaks.

Spread this evenly over the biscuit layer and allow it to set for 30 minutes in the fridge.

When ready to serve, dust the top with cocoa powder, remove from the tin, slice and enjoy.