Prepare your crepe batter aiming for 8-inch diameter crepes. Heat non-stick skillet over medium, lightly grease it, pour ¼ cup batter, cook until golden, then flip and cook another minute. Cool on a wire rack.

In a large bowl, combine 24 oz of cream cheese, 1 cup of condensed milk, and ⅓ cup of espresso. Beat with hand mixer until smooth and creamy.

In another bowl, beat 2 cups of cold heavy whipping cream until soft peaks form. Fold gently into cream cheese mixture.

Line a springform pan with plastic wrap. Layer crepe, spread filling, dust with cocoa, and repeat until all ingredients are used.

Cover and refrigerate for at least 24 hours to allow flavors to meld.

Before serving, flip the cake onto a platter, frost sides with reserved whipped cream, and dust top with cocoa.