DIRECTIONS:

1. Place a circle of parchment paper in the bottom of a 9-in. springform pan.  Securely wrap the outside bottom the pan with a double thickness layer of heavy-duty foil.  This will help to keep the water from penetrating into the crust.
2. In a food processor, pulse the  cookie , macadamia nuts until fine crumbs,  add the melted butter; mix until it comes together,  press onto the bottom of prepared pan, place in freezer until ready.  In a small bowl, mix the coffee granules, hot coffee; set aside. 
3. In a large bowl, beat the cream cheese, yogurt, sugar, flour and vanilla until smooth. Add eggs; beat on low speed until just combined.  Divide batter in half. Stir melted chocolate, coffee liquor and ½ of the hot coffee mixture into one portion; pour over crust. Stir the remaining coffee mixture into the remaining batter; spoon over chocolate layer.
4. Place springform pan in a large baking pan; add 1 in. of hot water into the bottom of the larger pan, to create a bain-marie.  Bake at 325° for 60 to 65 minutes or until center is just set and top appears dull.  Remove springform pan from water bath; remove foil.  Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife.  Cool 1 hour longer; Refrigerator overnight.  
5. Glaze: in a microwaveable bowl, combine the chocolate chips, cream and butter; heat on high for 30 seconds at a time, until the chocolate has slightly melted, stir until smooth.  Place glaze in a squeeze bottle. 
6. Kona Coffee Whipped Cream:  dissolve the coffee granules in the hot coffee, chill.  Place the cream and coffee in a mixing bowl, whip until soft peaks form add the sugar, vanilla continue to whip until stiff peaks form.   Place in piping bag with a star tip, pipe the cream over the top of the cake, drizzle the glaze over the whipped cream and serve.  Enjoy!