Combine cream cheese with sugar in stand mixer until completely smooth, scraping bowl as needed. Add salt and flour mix until smooth. Slowly add in Kahlua and vanilla until combined. Add eggs (one at a time), mix until just combined. Pour batter into prepared spring form pan with crust.
Cook about 50-60 minutes at 350F or until edges are set and center is just barely set. Run knife between cheesecake once cool enough to handle.
Allow to cool to room temperature before releasing edge of spring form. Wrap with plastic wrap and refrigerate overnight (or at least 6 hours). After this, if you want to transfer to another plate, the parchment paper will help you move it easier.
Use six of the 4 inch spring form pans, and reduce cooking time to about 35-40 minutes.
When ready to serve, prepare whipped cream topping. Chill bowl and whisk attachment for stand mixer in the freezer for 10 minutes. Pour heavy whipping cream into chilled bowl, and gradually bring speed setting up to medium-high speed. Once whipped cream starts thickening, reduce speed to low and add powdered sugar. Slowly increase speed back up to medium-high until whipped topping is thick enough to maintain it's shape (stiff peak consistency). Reduce speed to medium and add vanilla extract, just until combined. Top each cheesecake with whipped cream, then sprinkle with cocoa powder through a sieve or grated chocolate.
You will probably note that I completely skip the water bath step. If you want to take that extra step, go ahead. I find that by cooking the cheesecake at a low temperature until just under done (and letting carry over heat finish it), I rarely get a cracked cheesecake result in a 10inch or 4inch springform (risk increases with a thicker cheesecake, such as a 9inch).
*to make mini-versions, use six of the 4 inch spring form pans, and reduce cooking time to about 35-40 minutes.