MICROWAVE chocolate and butter in small microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 10 minutes or until chocolate is firm.
BEAT cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add flavored instant coffee; mix well. Gently stir in whipped topping. Spoon into crust.
REFRIGERATE 3 hours or until firm. Store leftover cheesecake in refrigerator.