Spray a loaf pan with cooking spray. Then, line with wax or parchment paper and set aside.
In the bowl of a stand mixer, whip the cream and powdered sugar, on medium speed, until soft peaks begin to form.
Remove half the cream to a separate container. Cover tightly and store in the refrigerator for later.
To the remaining cream, add the liquor and instant coffee. Beat a few more seconds, or until stiff peaks form. Remove to a separate bowl and set aside.
Place the bowl back on the stand mixer and add in the cream cheese, powdered sugar and liquor.
Beat on medium speed until smooth and well combined. Fold in the chopped espresso beans with a spatula. Set aside.
To assemble the cake, first spread a thin layer of the flavored whipped cream on the bottom.
Next, add a layer of cookies. (I did 8 cookies). After that, spread on the cream cheese layer. Top with another layer of 8 cookies, then finish with the remaining flavored whipped cream.
Cover tightly and allow to set in the refrigerator for at least 24 hours. (But even longer is better, as the longer it sits, the more time the layers have to all meld together).
Once you’re ready to serve the icebox cake, gently flip it onto a serving dish and carefully peel off the wax or parchment paper.
Frost with the reserved whipped cream, decorate as desired and slice and serve. Leftovers can be stored in an airtight container in the refrigerator.