2 tablespoons butter, melted
2 tablespoons water+ more if needed
4 (8- oz) blocks ⅓- less-fat cream cheese, softened
1/2 cup low-fat plain yogurt
1 cup sugar
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
1 1/2 teaspoons instant coffee granules
2 tablespoons semi-sweet chocolate chips
2 tablespoons powdered sugar
3/4 teaspoon instant coffee granules
16 chocolate-coated espresso beans (optional)
Preheat oven to 325°.
Coat a 9-inch springform pan with cooking spray.
For the crust, combine the chocolate crumbs, melted butter and water in a small bowl.
Add more water if necessary to make a moist but firm mixture.
Press evenly into the bottom of the pan, pushing about 1" up the sides all the way around.
For the filling, combine cocoa and Kahlua, stirring to remove lumps.
Add sugar, flour, and vanilla.
After mixture is well combined, add eggs, 1 at a time, beating well after each addition.
Pour in cocoa mixture and combine.
Pour mixture into prepared pan; bake at 325° for 1 hour and 10 minutes.
Cheesecake is set when the center barely moves when you touch the pan.
Remove from oven and run a knife around outside edge to loosen.
Cool on a wire rack until at room temperature.
Cover and chill in pan at least 8 hours.
Remove ring from pan before serving.
Melt chocolate chips and combine with coffee-flavored liqueur, powdered sugar, instant coffee granules, and milk.
Add more milk or powdered sugar to reach proper consistency.
It should drizzle off the spoon when you lift it.
Drizzle over cheesecake and garnish with espresso beans.