Preheat the oven to 350 degrees Fahrenheit.

Then, use a food processor (you may also use a mini-chopper). And pulse the ladyfingers until it grounds finely.

Afterward, combine the ladyfinger crumbs, melted butter, and rum in a medium mixing bowl. After that, stir until well combined.

Next, lightly grease your 9-inch springform pan with butter using a pastry brush. After that, line the bottom of your 9-inch pan with a circle of parchment paper. Then, press the crust mixture using a flat-bottomed glass. With that, make sure to press the ladyfinger crust mixture evenly into the bottom of your pan.

Lastly, bake the ladyfinger crust in the oven for about six minutes. After that, remove your 9-inch springform pan from the oven. And allow it to cool. Once cooled, set it aside.

Before anything else, reduce the oven's temperature to 325 degrees Fahrenheit.

After that, take your electric mixer. And set it to medium speed to combine your cream cheese, mascarpone, and sugar. Afterward, cream the mixture for about three minutes.

Then, add your flour and espresso powder to the cream cheese mixture. And mix until well combined.

Afterward, whisk your whole eggs and the egg yolks together in a different bowl. Then, add to the cream cheese mixture in two additions. After that, mix well after each addition.

Next, add your sour cream and vanilla extract. And mix until it combines well. With that, make sure to use a rubber spatula to scrape the bowl's sides and bottom. Doing this ensures that the filling mixes properly.

Then, take your cooled crust. And make sure to pour the batter on top of the crust.

Afterward, wrap the bottom of your pan using a sheet of aluminum foil. And then place it in a big baking pan. Then, fill the large pan with water about a half-inch to three-fourth inches. After that, place it inside the oven and bake for about eighty to ninety minutes. Or bake it until the center of your cake barely sets. Next, remove your cheesecake from the oven when an inch (ring) of the cheesecake center is still jiggly or loose.

After that, allow the cheesecake to cool for about ten to fifteen minutes. And wrap the entire pan with plastic cling wrap. So with that, make sure to freeze overnight.

The next day, take out the cake from the freezer. And release the springform pan. Ensure to let your cheesecake thaw slightly before releasing the pan.

Lastly, transfer your cake to a serving platter. And defrost it in a refrigerator for about three to four hours.

First of all, whip your cream and powdered sugar using an electric mixer in a mixing bowl. Ensure to mix till you can form stiff peaks. After that, set the whipped cream aside.

Using a fine-mesh sieve, dust some cocoa powder on top of your cheesecake.

Afterward, fill your piping bag attached with a large round tip with whipped cream. Then, pipe whipped cream around the edges of your cheesecake.

Next, use a small grater and grate some semi-sweet chocolate on top of your cheesecake. You may also use a vegetable peeler for the chocolate shavings if you do not have a grater.

After that, place your garnished cheesecake inside the refrigerator. Or you can serve it to your guest and enjoy it.