Cut six of the wafers in half; set aside. Beat cream cheese, confectioners sugar, 2 tbsp. coffee and vanilla in a large bowl on medium speed until well blended. Gently stir in 2 cups of the whipped topping.
Place 24 wafers in a single layer on bottom of 9-inch springform pan. Brush or drizzle with 1 tbsp. coffee; spread with half of the cream cheese mixture. Top with layers of the remaining 24 wafers and remaining cream cheese mixture.
Refrigerate at least 2 hours.
Remove sides of pan; top with whipped topping and halved wafers. Garnish with cocoa powder, additional wafers and coffee beans if desired. Cut into slices to serve.