In a small bowl, combine the cracker crumbs, sugar, and cocoa. Stir in butter. Press onto the bottom of a greased 9 in. springform pan. Chill.

For filling: Disolve coffee granules in milk. In a mixing bowl, beat cream cheese and sugars until smooth. Add flour and beat well. Add eggs and beat on low until just combined. Add chocolate, vanilla and coffee mixture. Beat just until blended. Pour over crust. Bake at 325 degrees F for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knlfe around the edge of the pan to loosen. Cool one hour longer. Refrigerate overnight. Remove sides of pan. Place the cheesecake on a serving plate.

For Chocolate Topping: In a mixing bowl, beat topping mix, milk, and vanilla until stiff peaks form. Beat in chocolate. Pipe topping around the edge and on top of the cheesecake. Garnish with chocolate covered coffee beans if you desire. These can simply be made by dipping a coffee bean in melted chocolate and letting them harden. You can also use choclate covered nuts, etc. A light dusting with powdered sugar also looks nice. Store in the refrigerator. Indulgence!