Combine the water & the ½ sugar in a small saucepan & bring to a boil.
Add in the coffee once the sugar has been dissolved. Set aside to bring it to room temperature
Beat the cream cheese, ⅓ cup sugar, & vanilla extract until creamy. Gently fold in the fresh whipped cream.
Dip half of the twinkie halves into the coffee syrup & then lay them in a 2 quart dish, cream side up. Don’t over saturate them...just a quick dunk will do. Spread half of the cream on top - then dip the other half of the twinkies in the coffee syrup & put them on top of the cream. Finish with the rest of the cream & garnish with grated chocolate if desired.