In mixer bowl, mix cream cheese, mascarpone and granulated sugar until light and fluffy.
Add eggs, powdered sugar, 2 tbsp. coffee liqueur, espresso powder and mix until smooth and combined.
Pour half of mixture into cheesecake crust.
Open ladyfingers in half and use halves. Layer ladyfingers on top of filling. You will use 8-12 ladyfinger halves. Liberally brush tops of ladyfingers with the reserved 2 tbsp. coffee liqueur.
Pour remainder of filling on top of ladyfingers.
Cover pan with foil sealing edges. Poke small hole in top of foil to allow steam to escape.
Place cheesecake pan on trivet that comes with your Instant Pot. Add 1 c. of water to Instant Pot and lower pan into the Instant Pot.
Replace lid of Instant Pot and seal according to your Instant Pot Instructions.
Cook on high pressure for 55 min. Allow pressure to release for 10 minutes, then manually release the remaining pressure. The cheesecake should jiggle only in the center when done. If the whole cake jiggles, cook for another 5 min.
Cool cheesecake on wire rack.