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Make sure the cream cheese and mascarpone are on room temperature, this way it's easier to create a smooth mixture. Make about 250 ml strong coffee so it has time to cool off a bit.
Create cookie crumbs, you can use a blender or rolling-pin to do this. If you're using a rolling-pin it's best to use a ziplock bag to prevent a mess. Melt butter and combine with the cookie crumbs.
Coat a spring form with butter and create a crust with the cookie crumbs. Divide until you've reached an equal cookie crust and refrigerate.
Combine cream cheese along with mascarpone and sugar until you've reached a smooth mixture. Heat a small layer of strong coffee in a small saucepan. Soak the gelatin leaves in a bowl filled with cold water.
Squeeze any excess water from the gelatin leaves and dissolve them in the warm coffee. Let the mixture cool off a bit and meanwhile whisk the cream until it has reached the thickness of yogurt.
Add the coffee and gelatin to the cream cheese mixture and also add the whipped cream.
Add 1/3rd of the mixture to a piping-bag to create the dots on top of the pie. Divide 1/3rd of the mixture on top of the cookie crust. Dip the lady fingers in the rest of the strong coffee, don't soak them too long otherwise they'll become mushy.
Divide the lady fingers over the pie and then a thin layer of cocoa powder. Divide the other 1/3rd of the mixture over the lady fingers and create dots on top.
Refrigerate until the pie has set completely, the pie will be at it's best after a night. Divide another layer of cocoa powder on top of the pie, enjoy!