Brought this to a party and everyone raved about them!

1 cup chocolate cookie crumbs
3 tbsp melted butter
3/4 cup sugar
2 tbsp unsweetened cocoa powder
1 tbsp instant coffee granules
16 oz cream cheese, softened
2 large eggs
1/2 cup Bailey’s Irish Cream
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar
Dark chocolate shavings (optional, for garnish)
Directions
Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
In a bowl, mix together the chocolate cookie crumbs and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust.
In a separate bowl, whisk together the sugar, cocoa powder, and instant coffee granules. Set aside.
Using a mixer, beat the cream cheese until smooth. Add the sugar mixture and continue to beat until well combined.
Add the eggs one at a time, beating well after each addition. Mix in the Bailey’s Irish Cream and vanilla extract until smooth.
Spoon the filling over the crusts in the prepared muffin tins, filling each cup about 3/4 full.
Bake for 20-25 minutes, or until the centers are set. Allow the cheesecake cups to cool completely in the tin.
In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Spoon or pipe the whipped cream over the cooled cheesecake cups.
Garnish with dark chocolate shavings if desired. Chill in the refrigerator for at least 1 hour before serving.