Cream the softened cream cheese with a mixer until light; add the dulce de leche and beat on medium for 2 minutes until light.

Prepare an 8X8" baking pan; cut parchment paper into to long pieces to fit and hang over the sides.

Combine the brewed coffee with Kahlua and pour some in a shallow dish. Submerge each cookie one by one in the coffee then layer them in the baking dish until the bottom is fully covered. You might have to break cookies to get a perfect fit.

On top of the layer of cookies, spoon about a third of the cream cheese mixture over it and spread it evenly. Top that with another layer of coffee soaked cookies; continue to layer and end with the cream cheese mixture on top.

Garnish with a dusting of cocoa powder or chocolate curls. Freeze for at least two hours, remove from freezer to serve. Peel off parchment paper carefully and place on a serving plate.

Dip a large knife in warm water to cut easily.