Chop the chocolate very finely and place in a medium size bowl; then set aside.

Add the cream to a small saucepan set over medium heat and bring almost to the boil. Pour the hot cream over the chopped chocolate.  Allow the mixture to sit for 30 seconds to melt the chocolate, then with a spatula or a spoon, gently stir the chocolate mixture until it is well combined and smooth. 

Let the mixture sit at room temperature until very thick and firm.  

Coat a 9x5x3 loaf pan with oil spray and line it with a strip of parchment paper then set aside.

In the bowl of a stand mixer or an electric hand-held mixer with the paddle attachment, beat the cream cheese, sugar and vanilla until smooth and creamy, about 2 to 3 minutes.  Be sure to stop the motor a couple times to scrape down the sides and bottom of the bowl.

Spoon in the thick chocolate sauce and beat the mixture together for 2 minutes on medium speed.  Stop the motor and scrape down the bottom and sides of the bowl.  Continue beating for another minute or until the mixture is smooth and creamy and there are no streaks of white showing.

Switch the mixer paddle attachment to the whisk attachment.  Pour the cream over the mixture and begin beating the mixture on low speed while gradually increasing the speed to medium high.  Beat the mixture until fluffy and creamy, about 2 minutes.  

Spoon 2 cups of the chocolate mixture into a separate bowl, cover with plastic wrap, refrigerate and reserve for later.  (This will be used to cover the outside of the cake later.)

Spread about 1 cup of the chocolate cream mixture on the bottom of the prepared loaf pan. 

Place 28 chocolate wafers on the work surface and add 1 tablespoon of the chocolate cream to each wafer.  Top each wafer with another wafer, sandwiching them together. 

You will have 28 wafer sandwiches that will be arranged on their sides in 4 rows of 7 cookie sandwiches per row.  (See photo)

Place one wafer sandwich into the loaf pan next to the side of the pan, standing on edge.  Add a teaspoon of chocolate cream mixture to the exposed sandwich so the next wafer sandwich will stick to it.  Continue adding the wafer sandwiches to make a row of 7 sandwiches.

Repeat the procedure for 3 more rows of cookie sandwiches. 

Spoon a thick layer of chocolate mixture over the top and spread evenly.  

Drape a piece of plastic wrap over the cake and refrigerate overnight.  

Remove reserved chocolate cream mixture from the refrigerator and let it soften at room temperature for 30 minutes.

Transfer the cake from the refrigerator and remove and discard the plastic covering. Place a serving plate over the top of the cake and invert.  Lift off the pan, remove and discard the parchment paper.  

Cover the sides of the cake with the reserved cream and garnish the top with chocolate curls, crushed chocolate cookies or grated chocolate.  

Refrigerate until ready to serve, cut into 3/4 inch slices with a thin sharp knife dipped in warm water and wiped with each slice.