1. Finely crush 10 Oreos, pat firmly into the bottom of an 8 x 8 inch baking dish.

2. Place the chocolate chips in a medium, microwave-safe bowl. Microwave on high for 30 seconds and stir. Microwave for another 30 seconds and stir again. If not yet fully melted, microwave for one more round of 30 seconds and stir again.

3. Cut the cream cheese into small cubes and add to the bowl of chocolate. Sprinkle 1 tbsp. of instant coffee over the top. Stir chocolate and cream cheese together until evenly combined, set aside.

4. Add the heavy cream to a large bowl or the bowl of a stand mixer. Sprinkle the remaining 2 tbsp. instant coffee and powdered sugar over the top, stir with a spoon to combine. Beat the heavy cream with a stand mixer or hand beaters until stiff peaks form.

5. Stir 1/2 cup of the coffee whipped cream into the cream cheese and chocolate mixture. Then add another cup of whipped cream and gently fold in until mostly combined (ok if a few streaks of cream remain).

6. Dump all of the chocolate cream cheese mixture into the center of the 8 x 8 inch pan on top of the crushed Oreos and spread out in a thick layer all the way to the edges of the pan.  

7. Evenly place 16 Oreos on top of the chocolate cream cheese layer.

8. Spread the rest of the coffee whipped cream over the Oreos.

9. Using your hands, roughly crush 5 - 10 of the remaining Oreos and sprinkle over top of the whipped cream.

10. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight. When ready to serve, let sit at room temperature for 10 minutes for easier cutting.