Preheat your oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs with melted butter until well blended. Press into the bottom of the baking pan and bake for 10 minutes.

In a saucepan over medium heat, combine heavy cream and whole milk, stirring until just simmering. Remove from heat and add chopped dark chocolate and espresso powder, whisking until smooth. Pour over the cooled crust and let it sit for 30 minutes.

In a mixing bowl, beat room-temperature cream cheese and vanilla extract until creamy. Spread this vanilla cream layer over the set chocolate ganache.

Cover with plastic wrap or foil and refrigerate for at least 2 to 3 hours to firm up the layers.

Remove bars from the refrigerator, lift out of the pan using parchment paper, and cut into squares with a warm knife.