Mix the cheese in a bowl with a fork until it has a light consistency.
Pour the milk little by little and beat with the balloon whisk until everything is integrated.
Add the soluble coffee, the coffee liqueur and the vanilla essence. Mix.
Place a little of the coffee mixture in the bottom of the refractory and spread over the entire base.
Arrange a bed of cookies and top with more coffee mix.
Repeat the procedure interspersing cookies and the coffee mixture. Finish with the coffee mixture.
Refrigerate for 2 hours or until firm.
Place 8 cookies in a plastic bag and crush with the glass until they are crushed.
Decorate with the cookie powder and the chocolate coffee beans. It serves.
