Preheat oven to 350°F (175°C). In a bowl, combine crushed ladyfingers and melted unsalted butter. Press into the bottom of a springform pan. Bake for 10 minutes until golden.

Soak additional ladyfingers in cold brew coffee for 30 seconds, then line the edges of the cooled springform pan with them.

In a bowl, beat softened cream cheese with sugar and vanilla extract until smooth. Gradually add cold brew coffee while mixing until well combined.

Pour half of the cheesecake mixture over the ladyfingers in the pan. Add another layer of soaked ladyfingers, then top with remaining cheesecake mixture.

Cover with plastic wrap or foil and refrigerate for at least 4 hours or overnight to chill.

Remove sides of the springform pan. Dust top with cocoa powder before serving. Optionally, add whipped cream.