In a medium bowl, mix chocolate wafer crumbs and sugar.

Stir in melted butter until evenly combined.

Press the mixture firmly into the bottom of a 9-inch springform pan.

2. Make the Mocha Filling:

In a bowl, whisk together heavy cream, sugar, cocoa powder, coffee powder, and salt.

Melt chocolate chips using a microwave or double boiler, then whisk into the cream mixture until smooth.

Beat in the softened butter until creamy, then stir in the vanilla extract.

Pour the filling over the prepared crust and smooth the top.

3. Whip the Cream:

In a medium bowl, whip heavy cream until soft peaks form.

Gradually add sugar and vanilla extract, whipping until stiff peaks form.

4. Assemble the Dessert:

Spread whipped cream evenly over the mocha filling.

Refrigerate for at least 2 hours or overnight for best results.

Slice and serve chilled.

Serving and Storage Tips: