Dip each ladyfinger into the cooled coffee (and coffee liqueur, if using) for 2-3 seconds, then arrange them in a single layer in the bottom of a 9x9 inch dish.

In a large mixing bowl, beat the cream cheese and mascarpone cheese together until smooth and creamy.

Add the powdered sugar and vanilla extract to the cheese mixture and mix until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cheese mixture.

Spread half of the cheesecake filling evenly over the layer of ladyfingers.

Add another layer of dipped ladyfingers on top of the filling, then spread the remaining cheesecake mixture over them.

Sift cocoa powder over the top of the cheesecake and garnish with dark chocolate shavings.

Refrigerate for at least 4 hours or overnight to set before serving.