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Beat cream cheese until creamy; beat in can of dulce de leche, media crema and cinnamon. While continuing to beat, gradually add the dissolved gelatin. Line the bottom of a 9-inch springform pan with foil; line the edge with wax paper and place it on a tray.
Dissolve coffee granules in the hot water and moisten the cookies as you use them. Cover the bottom of the prepared pan with a little of the dulce de leche mixture and place some unmoistened cookies vertically around the edge. Add a layer of moistened cookies and a layer of dulce de leche mixture. Repeat process until cookies and mixture are finished; refrigerate until set.
Unmold and drizzle with a little dulce de leche and garnish with coffee beans.