Preheat oven to 350’. Line a 13 x 9 x 2 inch baking pan with foil; coat foil with cooking spray. Set aside.
In a large microwave safe bowl melt butter. Whisk in sugar, instant coffee and vanilla. Add eggs and whisk for 2 minutes. Set aside.
In a medium mixing bowl, whisk together ground chocolate, flour, baking powder and salt until blended. Add all at once to butter mixture and stir just until blended. Stir in chocolate chips just until blended. Set aside.
In mixer, beat cream cheese with sugar until smooth. Add eggs and whiskey and beat until smooth.
Layer 1/3 of the brownie batter in prepared pan. Cover with cream cheese mixture, spreading evenly and all the way to edges. Top with remaining brownie mixture, spreading to cover cream cheese layer.
Bake in preheated oven for 50 minutes; or until toothpick inserted in the middle of brownies comes out clean.
Let brownies cool completely. In a small bowl, melt white chocolate chips with whiskey. Stir until smooth. Drizzle over top of cooled brownies. Refrigerate for at least one hour. Cut and serve.