Prepare the crepes by heating a non-stick skillet over medium heat, pouring in a ladleful of batter, swirling to form an even layer, and cooking for about 1-2 minutes until golden.

In a bowl, blend softened cream cheese, condensed milk, and espresso until smooth. Gradually add cold heavy whipping cream while whisking until light and fluffy, reserving 2 cups for frosting.

Line a springform pan with plastic wrap. Layer a crepe at the bottom, spread a layer of filling, dust with cocoa, and repeat until finished with a crepe on top.

Cover the cake with plastic wrap and refrigerate for at least 24 hours for flavors to meld.

After chilling, remove the sides of the springform pan, spread the reserved whipped cream over the cake, and dust with cocoa powder before serving.