Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups. Bake 8 min.
Beat cream cheese and sugar with mixer until blended. Add eggs; beat just until blended. Dissolve coffee in water. Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Cups will be full.)
Bake 23 to 25 min. or until centers are almost set. Cool completely.
Add 1 tsp. cocoa powder to COOL WHIP; stir gently until blended. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes. Garnish with remaining cocoa powder and coffee beans.