1.Grease a 24cm closed springform pan.
2.Combine coffee and the water in a coffee plunger; stand 4 minutes before plunging. Combine coffee, caster sugar and marsala in a medium heatproof bowl; cool for 10 minutes.
3.Place ⅓ cup of the coffee mixture in a small saucepan; simmer, uncovered, until mixture is reduced to about 1 tablespoon. Cool.
4.Cut each biscuit into 7cm lengths; reserve end pieces. Dip flat side of biscuits, one at a time, in remaining coffee mixture; arrange biscuits, round-side out, around side of pan. Dip reserved biscuit ends in coffee mixture; place over base of pan.
5.Add gelatine to the extra water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.
6.Whip cream until soft peaks form.
7.Beat cream cheese and sifted icing sugar in a medium bowl with an electric mixer until smooth. Add mascarpone and the extra marsala; beat until mixture is combined. Stir in the gelatine mixture; fold in whipped cream.
8.Spread filling into pan. Drizzle reduced coffee mixture over cheesecake, pull skewer backwards and forwards several times for a marbled effect. Refrigerate overnight.
9.Serve cheesecake topped with chocolate-coated coffee beans.