In a bowl, mix the crushed Petit Beurre biscuits with the melted butter. Place the mixture in the ring mold and press firmly with a spoon to form a solid base with high, firm sides. Put it in the freezer until the cheese filling is ready.

Move on to preparing the filling: In a bowl, place the cream cheese and heavy cream and mix well with a spatula or hand blender. Add the sugar and mix until combined, then gradually add the eggs. After that, add the flour, cornstarch, and espresso, and continue mixing until you get a smooth mixture.

Place in a preheated oven at 300°F (150°C) for 45 minutes. Note: The cake is done when the center is wobbly and the edges are set. Cool well and refrigerate for at least 4 hours.

Finally, for the whipped cream topping: In a bowl, place the heavy cream, pudding mix, and powdered sugar, and whip until you get a stable whipped cream. Spread it over the cake and dust with cocoa powder using a strainer for the best result.