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Add sugar, coffee powder, cocoa powder, vanilla, coffee liqueur, and cream to a mixing bowl. Whisk or beat with an electric mixer until the mixture thickens, but before soft peaks form. Add mascarpone and beat just until stiff peaks form—if mixed any further, the cream will separate. Refrigerate mocha cream until ready to use.
Line a 9-inch springform pan with a round of parchment paper. This step is optional.
Place 8 cookies in bottom of pan, and then break a 9th cookie into smaller pieces, and use pieces to fill in gaps. Transfer in ¼ of the mocha cream, and spread out evenly. Add another layer of cookies; press them lightly into the filling. Add another ¼ of the mocha mixture, and spread out evenly. Repeat this process with the remaining ingredients, finishing with a layer of cookies, for a total of 5 cookie layers, and 4 filling layers. Wrap and chill for 12 to 24 hours.
When ready to serve, run a thin knife between the edge of the cake and the inside of the springform pan ring. Release the spring, and gently slide the ring off. Slice and serve.