Step 1: In a large, chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Step 2: Use a hand mixer or stand mixer to beat the mixture on medium-high speed until stiff peaks form, being careful not to overbeat.
Step 3: On a serving platter or in a 9-inch springform pan, spread a small amount of whipped cream to act as an anchor.
Step 4: Arrange a layer of chocolate wafers on the cream, slightly overlapping if necessary to cover the surface.
Step 5: Spread a generous layer of whipped cream over the cookies (about 1/2 inch thick).
Step 6: Repeat the layers of cookies and cream until all cookies are used, ending with a final layer of whipped cream on top.
Step 7: Cover the cake loosely with plastic wrap and refrigerate for at least 24 hours to allow the cookies to soften completely.
Step 8: Before serving, garnish with fresh berries or shaved chocolate and slice with a sharp knife.