Cut sheets of wax paper to fit a loaf pan like this both sideways and lengthwise. Line the strips of wax paper crossing across the bottom. Set aside.

In a medium non-stick saucepan, place Kahlua, espresso powder and coffee extract and cook over medium low to low and reduce to three tablespoons. The mixture will foam up so constant whisking is needed. It will take about 20 minutes to reduce. Once reduced, it will start to thicken so have the next step all ready.

While the coffee mixture is reducing, beat the cream cheese in a stand mixer with a paddle to a creamy fluffy consistency, about 4-5 minutes.

In a separate large bowl with a beater, whip the cream to soft peaks, add the powdered sugar then beat to stiff peaks.

Once the coffee mixture has reduced, cool just slightly so it is still creamy and easy to pour and add it to the whipped cream cheese and beat to a smooth consistency. Scrape the bowl and beat again. Make sure the syrup hasn’t hardened before adding to the cream cheese. If it has, reheat slightly to soften.

Add one third of the whipped cream and beat slightly to incorporate.

Remove the bowl and fold in the remaining whipped cream to combine.

The cake will have six layers of filling and five layers of cookies.

Place 1/6^th of the filling spread on the bottom of the prepared loaf pan using an offset spatula.

Place ten cookies over that, overlapping from one end to the other.

Repeat layering filling and cookies ending with a top layer of filling.

Fold the wax paper over the top and freeze overnight.

When ready to serve, dry toast the hazelnuts in a small skillet over medium heat for about five minutes then crush with a pan bottom.

Place some of the wafers in a plastic bag and pound those to crush.

Fold the wax paper back and place a serving platter over the top then invert and remove the wax paper. The bottom is now the top.

Sprinkle with crushed hazel nuts and chocolate wafers, cut into eight slices and serve.