To make the bases:
Place 8 metal ring moulds of approximately 6-7 cm diameter on a baking tray. Combine together the biscuit crumbs, melted butter and just half the coffee. Divide the mixture between the moulds and press firmly into the bases. Chill well whilst preparing the filling.

To make the filling:
Soak the gelatine in a bowl of cold water until softened, then drain well. Meanwhile heat the remaining coffee until warm. Add the softened gelatine and stir until melted. Mix together the Philadelphia and sugar until smooth. Gradually whisk the coffee flavoured gelatin into the Philadelphia mixture and then fold in the whipped cream. Separate about two-thirds of the mixture into a bowl and whisk in the melted chocolate. Divide this chocolate mixture between the moulds and smooth the surfaces. Then top with the remaining one-third coffee flavoured mixture and smooth the surfaces again. Refrigerate for 3 hours to set.

To decorate:
Just before serving, remove the cheesecakes from the moulds by warming the moulds slightly with a warm damp cloth and pushing gently up from the bottom. Decorate each cheesecake with a dusting of cocoa powder and some chocolate coffee beans.