Preheat the oven to 200 °C (390 °F) and line a 21/23 cm (8x9 inches) diameter pan with parchment paper.
Prepare half a portion of ladyfinger dough according to the recipe here.
Line the bottom of the pan with a thin layer of the ladyfinger dough. In another pan, also lined with parchment paper, use the rest of the dough to form smaller ladyfingers, about 6 cm (2.5 inches) long, close together so they are touching each other. Sprinkle powdered sugar over both and bake for 12-13 minutes until lightly golden.
Remove from the oven. Leave the base in the round pan and carefully remove the ladyfingers from the other pan using a knife if necessary. Cut off the ends to make them even and, while still warm enough, stick them round the sides of the round pan, forming the edge of the cheesecake.
If using store-bought ladyfingers, simply trim to fit the pan, filling in any gaps, and cut to the size of the edges and place them side by side.The tricky part is over, so we can move onto the standard cheesecake procedure.