PLACE 7 oz. chocolate in medium microwaveable bowl. Add coffee granules and 1 cup cream. Microwave on HIGH 2 to 3 min. or until chocolate is completely melted and mixture is well blended when stirred. Stir in vanilla. Cool to room temperature, stirring occasionally.
BEAT remaining cream with mixer on high speed until soft peaks form. Gently stir into chocolate mixture. Spread 1/4 of the mousse onto bottom of 9-inch springform pan; cover with 10 to 12 cookies. Repeat layers twice; cover with remaining mousse.
FREEZE 4 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Meanwhile, melt remaining chocolate as directed on package.
REMOVE rim of pan. Drizzle melted chocolate over dessert.