Preheat oven at 350

Crush cereal into pieces and combine with chocolate syrup. Press on to the bottom and 1 inch up the sides of the prepared 9-inch springform pan.

In a microwave-safe bowl melt the chocolate chips and stir in with the whip cream until smooth. Stir in coffee granules until dissolved. Set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat n the yogurt, vanilla and salt; gradually beat in the prepared chocolate mixture.

Add eggs; beat on low speed until combined.

Pour into crust. Place springform pan and a large baking pan; add 1 in. hot water to larger pan.

Bake at 350°F for 55 - 65 minutes or until center is just set and top appears dull.

Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars

Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight.

Before serving chop the dark chocolate candy bar and melt in the microwave; stir until smooth. Drizzle over top of cheesecake.