Prep your cookies – If you like texture, leave Oreos whole. For a softer cake, gently crush half. Set aside.

Whip the cream – In a chilled bowl, beat heavy cream to soft peaks. Fold in cream cheese, powdered sugar, and vanilla until smooth and fluffy.

Coffee soak – Pour your cooled espresso into a shallow dish. Quickly dip Oreos one by one (don’t let them drown!) and start layering at the bottom of your pan or mason jars.

Layering magic – Alternate cookies and cream mixture, finishing with a cream layer on top. Don’t be shy—more layers = more wow.

Dust & chill – Sprinkle unsweetened cocoa over the top. Cover and refrigerate for at least 4 hours, ideally overnight, so flavors meld and cookies soften.

Optional extras – Right before serving, add chocolate shavings, sprinkles, or even a drizzle of chocolate syrup. Presentation counts, folks.