12 ounces chocolate chips or melting chocolate wafer
Instructions
Crush the cookies in a food processor to the consistency of wet sand.
In a small saucepan, heat the milk until it begins to steam. Stir in the espresso powder and set aside to steep.
In the bowl of a stand mixer fitted with the wire whip, whip 2 1/2 cups of the heavy whipping cream on high until foamy. Add the vanilla and powdered sugar and continue whipping until stiff peaks form. Transfer to a large bowl and set aside.
In the same mixer bowl (no need to wash) using the paddle attachment, combine the cream cheese and granulated sugar and mix for 2 minutes, scraping down the sides of the bowl, until smooth.
Add the espresso-milk mixture and stir to incorporate. Fold the two mixtures together until no white streaks remain. Place in the refrigerator to chill.
Meanwhile, put the chocolate chips in a large bowl. Heat the remaining 1 cup heavy whipping cream in a small saucepan over medium heat until steamy. Pour the cream over the chips and stir until a smooth, shiny ganache forms.
Place half the crumbs into a greased 8-inch springform pan and press with your fingertips to form a bottom crust. Spoon in half the whipped filling and smooth. Pour 1/2 cup of the ganache over the filling and carefully smooth. Repeat the layering.
Chill the cake for at least 3 hours before serving.
