To make the cheesecake layer start by adding the water to the powdered coffee. Microwave for 10 seconds. Set aside.
Add cream cheese, powdered sugar and vanilla extract into a large mixing bowl. Use a hand mixer to whip until smooth.
In a separate bowl add cream, vanilla extract, sweetened condensed milk and mascarpone. Whip to stiff peaks.
Add a spatula of the whipped cream to the cream cheese layer and gently fold. Then add the remaining cream and repeat. Add into silicone cupcake molds (measuring W 7.5cm x H 4cm) Freeze for 2 hours.
Once frozen take out of the molds.
Depending on the height of your sponge finger biscuits you may need to chop off the ends of the sponge finger biscuits to make them about double the height of the cheesecakes.
Add a dab of chocolate sauce on the bottom inside of each sponge finger biscuit. Stick the biscuits to the cheesecake. Chill
Split the cream evenly among the cheesecakes by adding on top of the cheesecake layer.
Finish off with a dusting of cocoa powder.
Cream Layer
Add the cream, sweetened condensed milk and vanilla extract into a large mixing bowl and whip to stiff peaks. Gently fold in mascarpone.
