Step 1: Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and espresso powder (if using). Mix until the texture resembles wet sand.
3. Press into Pan: Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to compact it firmly.
4. Bake: Bake the crust for 8-10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Beat Cream Cheese and Mascarpone: In a large mixing bowl, beat the cream cheese, mascarpone cheese, and sugar together until smooth and creamy, about 2-3 minutes.
2. Add Flavorings: Mix in the vanilla extract and almond extract (if using).
3. Incorporate Eggs: Add the eggs one at a time, beating on low speed until just combined. Overbeating can lead to cracks in the cheesecake.
4. Add Sour Cream and Heavy Cream: Gently fold in the sour cream and heavy cream until the mixture is smooth and well-blended.

Step 3: Assemble the Cheesecake

1. Layer the Filling and Ladyfingers: Pour half of the cheesecake filling over the cooled crust and smooth the top.
2. Dip and Layer Ladyfingers: Quickly dip each ladyfinger in the cooled espresso mixture (with coffee liqueur, if using) and arrange them in a single layer over the filling. Do not soak the ladyfingers, as they will absorb moisture from the filling.
3. Add Remaining Filling: Pour the remaining cheesecake filling over the ladyfinger layer and smooth the top with a spatula.

Step 4: Bake the Cheesecake

1. Water Bath (Optional): For a crack-free cheesecake, wrap the bottom of the springform pan in aluminum foil and place it in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
2. Bake: Bake the cheesecake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
3. Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour before transferring it to a wire rack.

Step 5: Chill and Serve

1. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to firm up.
2. Dust with Cocoa: Before serving, dust the top of the cheesecake with cocoa powder.
3. Garnish: Add whipped cream, chocolate shavings, or additional cocoa powder as desired.