Preparation Steps

• Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
• In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form a crust.
• In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add eggs one at a time, beating well after each addition.
• Stir in vanilla extract and mascarpone cheese until blended. Pour half of the batter over the crust.
• Mix espresso and coffee liqueur together. Dip ladyfinger biscuits briefly and layer over the cheesecake filling. Pour remaining batter over the biscuits.
• Bake in the preheated oven for about 60 minutes, until the center is set and edges are lightly browned.
• Allow to cool in the pan on a wire rack. Refrigerate for at least 4 hours or overnight.
• Before serving, top with whipped cream, a dusting of cocoa powder, and chocolate shavings.