Using an electric mixer, beat cream cheese until light and fluffy. Gradually add the sugar and mix well. Beat in the cocoa. Add eggs, one at a time, beating well after each. Stir in the Kahlua, coffee and vanilla. Pour into the spring form pan. Bake at 375 degrees for 25 minutes. (filling will be soft but will firm up as the cake stands). Increase oven temp to 425 degrees.