In the bowl of a mixer fitted with a beater, whip heavy cream until stiff.

Add confectioner’s sugar and mix until incorporated. Add whipped cream cheese and mix just until smooth. Do not overmix.

Combine ingredients for the coffee mixture in a small bowl. Quickly roll each lady finger in the coffee mixture, coating on both sides, and place at the bottom of the springform pan (see Note). You may need to break some lady fingers in order to cover the bottom of the pan completely.

Arrange additional (undipped) ladyfingers upright around the edge of the pan side by side, with the curved sides of the ladyfingers touching the ring of the pan. Pack them tightly using the cookies on the bottom to hold/wedge the vertical ones in place against the edge of the pan.

Pour half the whipped cream mixture into the center and spread and smooth gently with the back of a spoon. Sprinkle unsweetened cocoa on top of the cream in a thin layer.

Make another layer of soaked lady fingers by repeating the steps for the first layer. Pour the remaining whipped cream mixture into the center of the cake and smooth gently with the back of a spoon. Dust with unsweetened cocoa (use a sieve to create an even layer).

Cover and refrigerate overnight to let flavors meld.