With an electric mixer fitted with a whisk attachment, add the softened cream cheese, sugar, cocoa powder, espresso powder and the vanilla. Whisk together briefly and with the mixing speed on low, combine the heavy cream and slowly raise the speed and beat until the mixture is thick and creamy and has formed stiff peaks.

To assemble the cake, arrange the cookies in a 9-inch springform pan, covering the bottom as much as possible, fill in the spaces with broken pieces. Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each. Smooth the top, cover with plastic wrap, and refrigerate overnight.

To serve, run a small knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate and serve cold.