Crush the chocolate sandwich cookies into fine crumbs using a food processor or a sealed bag and rolling pin.
Mix the crumbs with melted butter until evenly combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Refrigerate while preparing the filling.
Melt the chocolate gently in a microwave-safe bowl using short intervals. Stir until smooth and let it cool slightly.
Beat the softened cream cheese, granulated sugar, cocoa powder, espresso powder, and vanilla until smooth and creamy.
Add the slightly cooled melted chocolate and mix until fully incorporated.
In a separate chilled bowl, whip the heavy cream until medium to stiff peaks form.
Gently fold the whipped cream into the chocolate mixture until the filling is smooth and fluffy.
Spoon the mocha filling into the chilled cookie crust and smooth the surface.
Cover and refrigerate for at least 4 hours, preferably overnight.
Before serving, whip the remaining heavy cream with powdered sugar and vanilla until soft to medium peaks form.
Spread or pipe the whipped cream over the pie and finish with chocolate shavings or a light dusting of cocoa powder
Slice with a sharp, warm, dry knife and serve chilled.
