Preheat oven to 350 F (177 C).

Crush cookies (or put in food processor and pulse until fine crumbs). Transfer to a bowl. Add melted butter and instant coffee, mix to combine.

Spray 8 inch cheesecake pan with non stick cooking spray. Transfer mixture and with the back of a spoon press crumbs to form an even layer. Bake crust for 8 minutes. Let it cool completely.

Make coffee extract by combining instant coffee, Baileys and Kahlua in a small sauce pan. Heat mixture on low just until coffee granules have dissolved. Let it cool. (Don't overheat, liquor will evaporate).

In the bowl of a stand mixer with paddle attachment mix together cream cheese and sugar for about 5 minutes, scraping the sides of the bowl once. Beat in eggs one at a time on low speed. Then mix in whipping cream and coffee extract. Do not over mix. Batter should be smooth.

Place sieve over the spring form pan and pour cream cheese patter. Press batter through the sieve with a rubber spatula.

Place spring form pan in the oven (preferably over a piece of foil). Bake cheesecake on 350 F (177 C) for 60 minutes, until edges are set, but center is wobbly.

Turn the oven off, open its door and let cheesecake cool for 25 minutes. Take out of the oven and let it cool completely. Cover with foil and refrigerate for at least 4 hours or overnight.

Let cheesecake come to room temperature. Remove cake from spring form, by running a knife between the edges of the cake and the pan. Open spring form collar and remove it.

Dust top with cocoa powder and decorate with whipped cream.

Keep cheesecake refrigerated for a week or freeze for up to 2 months.