Preparation

• Preheat the Oven: Start by preheating your oven to 325°F (160°C).
• Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then set it aside to cool.
• Mix the Filling: In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and sour cream until everything is well combined. Finally, stir in the cooled coffee.
• Create the Coffee Swirl: In a small bowl, combine the cocoa powder, sugar, hot water, and instant coffee granules, stirring until smooth.
• Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Drizzle half of the coffee mixture over the top and gently swirl. Repeat with the remaining fillings.
• Bake the Cheesecake: Bake for about 1 hour until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about 1 hour.
• Cool Completely: Once cooled, cover and chill in the refrigerator for at least 4 hours or overnight.
• Serve and Enjoy: Remove from the springform pan, slice, and serve with a fresh cup of coffee.