Prepare a9-inch springform panby lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.

Grind one package of cookies into a fine crumb using a food processor or blender.

In a small bowl, melt the butter in the microwave for 30 to 45 seconds.

Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.

Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.

Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)

In a microwave-safe bowl, microwave the white chocolate and 2 tablespoons heavy whipping cream at 50% power in 30-second increments, stirring each time until the chocolate is melted.

Next, melt the gelatin in the microwave for 8-10 seconds until it turns back to a liquid. Watch it closely!

Then brew the espresso; combine 1 tablespoon of espresso powder with hot water and stir until the espresso is dissolved. Cool until you can touch, refrigerating if necessary.

Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.

Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.

Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.

Scrape down the sides of the bowl, and add the granulated sugar, 3 tablespoons of the brewed espresso, 2 teaspoons espresso powder and vanilla extract to the cream cheese. Beat until well combined.

Then add the melted chocolate, beating until it’s completely mixed into the cream cheese.

Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.

Heat the hot fudge sauce in the microwave for 30-60 seconds until it’s thin enough to drizzle.

Layer the filling into the prepared crust, 1/3 at a time, followed by add a couple of tablespoons of hot fudge sauce for each layer. Swirl with a knife.

Refrigerate for 3-4 hours until the filling is completely set.

Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.

Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe the boarders of the mousse cake using a large open round tip.

Garnish with sliced almonds. This dessert must stay refrigerated.