In a mixer bowl with a whisk attachment, place the cream cheese, heavy whipping cream, powdered sugar, and vanilla pudding powder. Mix on medium speed until you achieve a soft but stable cream.

Prepare a bowl with milk and coffee, dip the Petit Beurre biscuits into the coffee, and arrange them side by side in the rectangular mold, creating two layers of coffee-soaked biscuits. Cover with half of the cream mixture and smooth it using a spatula. Arrange two more layers of coffee-soaked biscuits, cover with the remaining cream, and smooth it out. Refrigerate for at least an hour to set before adding the ganache.

In a mixing bowl, place the chopped dark and milk chocolate. Heat up the heavy whipping cream in a saucepan until it simmers, then pour it over the chopped chocolate. Wait for about a minute, then stir until everything is melted and smooth.

Remove the cake from the fridge and pour the ganache over it, gently moving the dish to ensure full coverage of the cake. Refrigerate the cake for at least 3 hours to allow it to set before serving.