In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in half cup coffee and 1 tablespoon brandy or almond extract. Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip cream, stir quarter into egg mixture. Fold in remaining cream. Combine remaining strong coffee and 1 Tablespoon brandy or almond extract. Arrange half of ladyfingers in 11X7 inch glass baking dish, brush with half of coffee mixture. Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in fridge for 24 hours.