Whip the cream cheese, sugar and soya cream together.
Add a splash of cognac and mix well.
In a shallow bowl, pour some strong coffee and add a splash of cognac. Dip a sponge finger in this mixture then put the slightly soggy sponge finger into a Pyrex dish.
Repeat this until the base of the dish is covered in a layer of sponge fingers (you may need to top up your coffee/cognac mix).
Spread half of the cream cheese mixture over the sponge finger layer.
Make another layer of soaked sponge fingers and top with the other half of the cream mixture.
Grate over a generous layer of chocolate.
Cover and refrigerate for 2-4 hours.