Adapted from The Barefoot Contessa
2 cups cold heavy whipping cream
In the bowl of an electric mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, mix the cream, cheese, sugar, liqueur, cocoa powder, espresso powder and vanilla extract. Mix them together on low speed until blended and then increase to medium-high speed and whip until stiff peaks form.
Line an 8-inch springform pan with foil or parchment paper. You only need to do this is you want to transfer the cake to a prettier display platter when done...otherwise, you can skip this step. It tastes just as good on the springform bottom too.
Assemble the cake by arranging the chocolate chip cookies (you can also use some other brand of super crispy, flat chocolate chip cookies if you can't find Tate's) in a single layer on the bottom of the pan. Break some of the cookies to fill in the holes in the layer. Spread 1/5 of the Bailey's whipped cream onto the cookies filling the entire layer. Continue with a cookie layer and then a whipped cream layer until you have 5 layers of each and ending with the whipped cream layer. Smooth the top of the cream and cover tightly in plastic wrap. Store in the fridge overnight.
When ready to serve, run a sharp knife along the outside edge of the cake and pop off the sides of the springform pan. If you prepared for it, move the cake to a large plate or pedestal platter. Trim the foil with a knife and be sure to watch when you serve it to guests that there aren't pieces of foil stuck to the slices. Sprinkle the top with the shaved dark chocolate (or semi-sweet if you want...or milk chocolate...it's going to taste amazing regardless) and cut into generous wedges. Serve cold.