Preheat the oven to 350 degrees.

In a food processor, pulse the graham crackers until they are fine crumbs.

Add in the cocoa powder, brown sugar and melted butter and continue to pulse until it combines and starts to form a clump.

Remove and press into the bottom of a 9” springform pan.

Place in the oven and bake for 7 minutes. Remove and allow to cool completely.

Reduce the oven temperature to 320 degrees.

To make the filling, place the mascarpone cheese, cream cheese, powdered sugar, vanilla and rum extracts in a large bowl and beat until smooth and creamy.

Fold in the cool whip gently until incorporated.

Spread ⅓ of the cream cheese filling over the top of the cooled crust.

Take half of the cookies and dip them 1 at a time in the espresso very quickly just to coat them with the coffee, but not so much that they get soggy.

Lay them in an even layer over the filling.

Spread another third of the cream cheese filling over the top of the cookies, covering them completely.

Repeat with another layer of cookies, dipped in the espresso and layed evenly.

Spread the remaining cream cheese filling over the top of the entire pan.

Using 2 layers of heavy duty foil to wrap around the base of the cheesecake to prevent any water leaking into the pan.

Place the wrapped pan in a larger baking tray or dish and fill halfway with water.

Place in the oven and bake for 60-70 minutes without opening the oven to prevent cracking. Once the cheesecake is firm in the middle, remove and let cool to room temperature before placing in the refrigerator overnight.

Dust the entire cheesecake with the remaining cocoa powder.

In a large bowl beat the heavy cream, powdered sugar and rum extract until stiff peaks form. Place into a piping bag and make swirls over the top of the chilled cheesecake.