Graham Cracker Crust 

1. Lightly grease the base and sides of an 8 or 9 inch springform pan.
2. In a medium mixing bowl, add the graham cracker crumbs, brown sugar (optional) and melted butter.
3. Use a fork to mix ingredients together until all of the graham cracker crumbs are moistened with the melted butter.
4. Transfer graham cracker crumb mixture to the prepared springform pan and flatten into an even layer using the back of a small cup.
5. Set springform pan in the freezer as the cheesecake layer is prepared. 

Cheesecake Layer 

1. Add the espresso into a small mixing bowl.
2. Sprinkle and mix the gelatin into espresso to combine. Allow gelatin to bloom, about 5 minutes.
3. Once bloomed, warm up the gelatin in the microwave on high at 30 second intervals until it is completely melted. 
4. Allow melted gelatin to cool slightly, about 5 minutes, as the cheesecake is prepared.
5. In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held electric mixer, add and mix to combine the mascarpone cheese, cream cheese, yogurt and confectioners’ sugar at medium speed, about 2-3 minutes.
6. Mix to combine the melted gelatin and vanilla extract into cheesecake batter at medium speed, about 1-2 minutes.
7. In a separate large mixing bowl, add the heavy whipping cream. Using an electric hand-held mixer, beat the cream up to soft peaks. When you lift up the beaters, the peaks of the whipped cream should plop down and not stand upright.
8. Gently fold whipped cream into the cheesecake batter in two batches to combine. 

Assembly 

1. Retrieve graham cracker crust from the freezer.
2. Individually dip the lady fingers (top and bottom) in the espresso and place in an even layer on top of the crust. (Take care to not leave the lady fingers in the espresso for too long or it will become over saturated.)
3. If needed, break some of the lady fingers in half to fit into the smaller spaces of the pan. The goal here is to cover the top of the crust with as many espresso dipped lady fingers as you can evenly fit in the pan.
4. Pour cheesecake batter over assembled lady fingers and smooth into an even layer using the back of a silicone spatula.
5. Gently tap the springform pan against a hard work surface/countertop about 2-3 times.
6. Refrigerate cheesecake for at least 6-8 hours or overnight (recommended).
7. When ready to serve, run warm water over a clean kitchen towel. Squeeze out excess water before using the towel to wipe the sides of the springform pan.
8. Repeat this process about 2-3 times before removing cheesecake from the springform pan.
9. For checkered design, place thin strips of evenly spaced parchment paper vertically over the surface of the cheesecake (about 5-6 strips or more as needed). Repeat process but this time place the strips horizontally over the vertical ones (about 5-6 strips or more as needed). Dust the entire surface of the cheesecake with cocoa powder before carefully removing the strips and serving.
10. For a simple finish, simply dust cocoa powder over the entire top surface of the cheesecake before serving.