Preheat oven to 325 degrees F. Line two standard muffin pans with paper cups (you will fill 18 of the 24 cups); set aside.
In a small bowl, mix together the savoiardi crumbs, sugar and melted butter with a fork until evenly moistened. Divide the crumbs evenly between the muffin cups and press into the bottom to form a crust. Set aside.
Beat the cream cheese and sugar together on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs one at a time, beating well between each addition. Add the Kahlua and instant espresso powder and beat for 1 minute, or until completely combined.
Divide the batter evenly between the muffin cups. Bake until the cheesecakes are set around the edges and nearly set in the middle, about 25 to 30 minutes. Cool completely at room temperature, then refrigerate for at least 2 hours.
When ready to serve, top with whipped cream and dust with cocoa powder. Leftovers can be stored in the refrigerator for up to 5 days.
Notes
Notes:
For best results, be sure that all ingredients are at room temperature.
To reduce the likelihood of cracks, don't overbeat the cheesecake batter and don't open the oven door during baking.