Ingredients:

For the Chocotorta:

2 packages (about 400g) chocolate sandwich cookies (like Oreo)

1 cup strong coffee, cooled

1 cup milk

3 tablespoons cocoa powder

1 cup unsalted butter, softened

2 cups cream cheese, softened

1 cup powdered sugar

2 teaspoons vanilla extract

2 cups heavy cream, whipped

Instructions:

1. Prepare the Cookie Crust:

In a food processor, crush the chocolate sandwich cookies into fine crumbs.

Combine the cookie crumbs with softened butter until it resembles a wet-sand texture.

2. Press the Crust:

Press the cookie mixture into the bottom of a rectangular or square dish to form a firm crust. Use the back of a spoon to compact it.

3. Prepare the Coffee Mixture:

In a bowl, mix the cooled strong coffee, milk, and cocoa powder until well combined. Set aside.

4. Make the Cream Filling:

In a large mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold in the whipped cream until well combined.

5. Assemble the Chocotorta:

Dip each chocolate sandwich cookie into the coffee mixture briefly (do not soak) and arrange a layer of dipped cookies over the crust.

Spread a portion of the cream filling over the cookie layer.

Repeat the process, layering dipped cookies and cream filling until you reach the top of the dish.

6. Chill:

Cover the Chocotorta with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.

7. Serve:

Before serving, you can dust the top with cocoa powder or decorate with chocolate shavings.

Optional Tips:

For added flavor, you can incorporate a touch of espresso powder into the cream filling.