Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper; add a parchment strip around the sides if desired.
In a bowl, mix crushed biscuits and melted butter until evenly moistened.
Press the crumb mixture firmly into the bottom of the pan in an even layer.
In a clean bowl, whisk yogurt, powdered milk, sugar, and vanilla until smooth.
Pour the filling over the crust and level the top.
Bake until the edges are set and the center jiggles gently, about 35–45 minutes.
Cool to room temperature, then refrigerate until fully chilled.
For the topping, whisk water, caramel cream powder, and instant coffee in a small saucepan. Cook over medium heat, whisking, until thick and glossy.
Let topping cool slightly, then pour over the chilled cheesecake and spread evenly.
Refrigerate until the topping is set, then slice and serve cold.
