Heat oven to 450°F.
Unfold crust; fit into 9-inch tart pan with removable bottom; trim edge even. Prick bottom with fork. Line crust with foil; fill with dried beans.
Bake crust in 450°F oven for 10 minutes. Remove foil with beans. Bake another 5 minutes. Let pastry cool completely in tart pan on wire rack. Remove pastry from tart pan.
Stir together milk, cream and espresso powder until combined. Prepare the pudding following the package directions, using the milk mixture for the liquid. Let pudding cool 5 minutes. Spoon filling into cooled pie shell. Refrigerate for 2 hours.
Place water in small saucepan. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Heat over low heat until gelatin is completely melted. Let cool slightly, about 2 minutes.
In large bowl, beat cream cheese, sugar and vanilla until smooth.
In medium-size bowl, beat cream on medium-high speed until soft peaks form. On low speed, add gelatin mixture in thin stream; beat on high speed until stiff peaks form.
Fold beaten cream into cream cheese mixture. Spoon over pudding in piecrust. Refrigerate for 1 hour. Sprinkle with cocoa powder and serve.