Meanwhile, in a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add 2 eggs, one at a time, beating on low speed after each addition just until combined. Gradually add 16 ounces powdered sugar, 1 cup at a time, beating on low speed until smooth. Slowly add 1/2 cup melted butter, the chocolate topping, coffee and vanilla, continuing to beat on low speed until just combined. Pour batter over baked cake crust.