Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese and mascarpone cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Add the granulated sugar and mix until fully incorporated.

Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture using a rubber spatula, being careful not to deflate the cream.

In a shallow dish, combine the cooled brewed coffee and coffee liqueur (if using).

Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers on top of the cooled crust.

Spread half of the cheesecake filling over the ladyfingers, smoothing it out evenly.

Repeat with another layer of soaked ladyfingers and the remaining cheesecake filling.

Smooth the top and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.

Once set, carefully remove the sides of the springform pan.

Dust the top with cocoa powder and garnish with whipped cream as desired.

Slice and serve chilled. Enjoy your Tiramisu Cheesecake!