Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Bake for 10 minutes, then let it cool completely.

In a large bowl, beat the softened cream cheese until smooth. Add the mascarpone cheese and blend together until well combined.

Gradually incorporate the powdered sugar, cold brew coffee, and vanilla extract, mixing until everything is blended into a creamy filling.

In another bowl, whip the heavy cream until stiff peaks form. This is your secret weapon for achieving that light, airy texture in your cheesecake!

Gently fold the whipped cream into the cheesecake mixture until it is fully incorporated and fluffy.

Spread this luscious filling over the cooled crust, smoothing the top with a spatula. Cover the cheesecake and refrigerate for at least 4 hours—overnight is even better—to allow it to set properly.

Once set, carefully remove the cheesecake from the springform pan.

Dust the top with cocoa powder and add chocolate shavings or a dollop of whipped cream if desired. Slice into portions and enjoy!