Prepare a 9-inch springform pan by lining the bottom with parchment paper.

Crush about 24 Oreos into fine crumbs in a food processor. Combine with melted butter and a pinch of espresso powder. Press firmly into the bottom of the pan and freeze for 15 minutes.

In a large mixing bowl, combine cream cheese, mascarpone cheese, sour cream, and heavy cream. Whip until smooth. Gradually add powdered sugar, vanilla extract, and instant vanilla pudding mix and blend.

Spoon one-third of the cheesecake filling over the crust and spread evenly. Dip 10 ladyfingers quickly in espresso and arrange on top of the filling.

Spread another layer of filling over the ladyfingers and pipe dollops on top for decoration.

Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.

Remove the cheesecake from the pan, dust with cocoa powder, slice with a hot knife, and serve cold.