Preheat oven to 315F. Wrap a 9-inch spring form pan with wide foil; double wrap to ensure that no water seeps through!

Prepare the crust. Place the graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are coated. Transfer the crumbs into the prepared spring form pan and use the back of a large spoon or spatula to press the crumbs firmly into the bottom of the pan, creating a firm crust; set aside.

Prepare the filling. Place the softened cream cheese into a mixer bowl and whisk on medium speed for 8 to 10 minutes until cream cheese is light and fluffy. Scrape down the sides of the mixing bowl often to ensure all of the cream cheese is whisked. Add the sugar, eggs and sour cream and whisk for another 5 minutes. Add the Amaretto, coffee and mascrapone and whisk for a few more minutes.

Pour the filling over the prepared crust and smooth the top over with a spatula. Place the cheesecake pan into a deep baking dish/sheet. Fill the sheet half way with water, then place onto middle oven rack. Fill the sheet to the top. Bake the cheesecake in preheated oven for 1 hour and 45 minutes to 2 hours. The edge should be set and center still wobbly. Turn oven off and open the oven door a few inches; allow the cheesecake to set undisturbed for 1 hour.

Take the cheesecake out of the oven and allow it cool for a few hours on the counter top. Then transfer the cheesecake into the refrigerator and allow it to set overnight.

Prepare the whipped cream when ready to serve the cake. Whisk the cream and sugar until stiff peaks form. Add the coffee and Amaretto and whisk for 30 seconds. Transfer the whipped cream into a pastry bag or simply spoon onto each serving.

Release the spring form and transfer the cheesecake onto a cake platter. Dust the top with cocoa powder and serve.