In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until combined and press into the bottom of a 9-inch springform pan.
In a stand mixer or large bowl, beat cream cheese, mascarpone cheese, and 1/2 cup (120 ml) espresso until smooth. Set aside.
In a separate bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form. Fold into cream cheese mixture.
Pour mixture into prepared pan and spread evenly. Place in refrigerator for at least 2 hours.
When ready to serve, drizzle remaining 1/4 cup (60 ml) coffee liqueur (if using) and 1/2 cup (120 ml) espresso over the top of the cheesecake. Arrange ladyfingers around the edge of the cheesecake.
Serve chilled and enjoy!