Line an 8x8-inch baking pan with 2 sheets of parchment paper, crossing them to form a sling with overhang on all sides.

In a medium bowl, combine cookie crumbs, sugar, and salt. Stir in melted butter until fully combined. Press evenly into the bottom of the prepared pan. Chill while making the filling.

Whisk pudding mix with cold milk in a bowl until smooth and starting to thicken, about 2 minutes. Set aside to thicken further.

Heat 1/3 cup cream until just simmering, then pour over the chocolate chips. Let sit for 1 minute, then stir until smooth. Let cool to room temperature but still pourable.

In a stand mixer with a whisk attachment or use a hand mixer, beat heavy cream, espresso powder, and powdered sugar on high until stiff peaks form. Transfer 2/3 of the whipped cream to another bowl (you’ll reserve 1/3 for topping).

In the same mixer bowl (no need to clean), beat the cream cheese, ricotta, powdered sugar, vanilla, and salt until very light and fluffy, about 3 minutes. Fold in 2/3 of the espresso whipped cream and 1/2 cup mini chocolate chips until just combined.

Spread the cream cheese mixture over the chilled crust.

Carefully spread the chocolate pudding over the cream cheese layer.

Spread the cooled ganache over the pudding.

Top with the remaining espresso whipped cream and smooth evenly.

Cover and refrigerate for at least 4 hours or overnight.

Sprinkle the remaining 1/4 cup mini chocolate chips on top.

Use the parchment sling to lift out the dessert and place on a cutting board. Cut into 12 squares, wiping the knife clean between cuts.