Brew strong espresso and cool to exactly 70°F using food thermometer. Mix with coffee liqueur. Quickly dip each ladyfinger for exactly 3 seconds - no longer or they'll disintegrate. Arrange dipped ladyfingers in single layer in bottom of 9-inch springform pan, covering completely.

Check that mascarpone and cream cheese are exactly 65°F using thermometer - this prevents lumps. Beat mascarpone alone in stand mixer until completely smooth, checking for any off smells that indicate spoilage. Gradually add cream cheese, beating until no lumps remain. Add eggs one at a time, then sugar and vanilla, mixing until just combined.

Spread half the mascarpone mixture evenly over ladyfinger base using offset spatula. Add second layer of coffee-dipped ladyfingers, arranging carefully. Top with remaining mascarpone mixture and smooth surface completely. Work quickly - entire assembly must be completed within 45 minutes for food safety.

Cover tightly with plastic wrap that doesn't touch the surface to prevent condensation. Refrigerate at exactly 38°F for minimum 12 hours - verify temperature with refrigerator thermometer. Before serving, dust generously with cocoa powder and add dark chocolate shavings. Cut with clean, sanitized knife between each slice.