For the crust: mix melted butter with chocolate wafer crumbs and pat into the bottom and up the sides of a well-greased 9-inch pie dish. Set aside.NOTE: Be sure your pie dish is very, very well greased. I usually grease the inside of the entire pie dish with butter and then spray it with PAM to make it easier to sliced and serve. In a large mixing bowl, beat cream cheese and sugar with an electric beater until soft and creamy. Add eggs and beat until well-integrated.
Stir whipping cream into melted chocolate and stir into cream cheese mixture. Fold in yogurt and then add all remaining ingredients: salt, coffee, Kahlua, and vanilla extract. Mix until smooth.
Pour custard into prepared crust and bake at 350⁰ for 35-40 minutes or until the top is still a little bit jiggly, but not runny. The custard will firm up as it chills. Refrigerate for several hours (or several days)!
When ready to serve, garnish with Kahlua whipped cream and chocolate shavings.Enjoy!