2 (12 ounce) packages lady fingers
4 tbsp. butter, melted
12 tbsp. coffee flavored liqueur (divided)
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 eggs
4 tbsp. all-purpose flour


Preheat oven to 325 degrees .

1. Crush one package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 5 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.

2. In a large bowl, mix cream cheese, mascarpone, and sugar until smooth.

3. Add 7 tbsp. coffee liqueur, and mix.

4. Add  eggs and flour.  Mix slowly until  smooth. If the batter is too thick, add a little cream. Pour batter into crust.

5. Place the pan on the middle rack of the oven.

6. Bake for 50 minutes.  Open oven door, and turn off the heat. Leave cake to cool in oven for 15 minutes.

7. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. (I usually remove cake from pan after cake is thoroughly cooled.)

*Optional: I dusted with cocoa powder on top and lined lady fingers around the sides. Some people also melt chocolate and put on top.