Make the crust:
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to form a crust. Bake at 325°F (160°C) for 8 minutes, then remove from the oven and set aside to cool.

Prepare the filling:
In a large bowl, beat together the softened cream cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the heavy cream until fully combined.

Soak the ladyfingers:
In a shallow dish, combine the cooled espresso and coffee liqueur (if using). Briefly dip the ladyfingers into the espresso, ensuring they’re soaked but not soggy. Arrange a layer of soaked ladyfingers over the crust.

Assemble the cheesecake:
Pour half of the cheesecake filling over the soaked ladyfingers. Add another layer of soaked ladyfingers and top with the remaining cheesecake filling.

Bake the cheesecake:
Bake at 325°F (160°C) for 45–50 minutes, until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours or overnight to set.

Add the topping:
Just before serving, dust the top of the cheesecake with unsweetened cocoa powder and garnish with shaved chocolate or chocolate curls if desired.