Step 1: Prep the Crust

1. Preheat oven to 325°F (160°C).

2. In a bowl, combine crushed graham crackers, sugar, and melted butter.

3. Press the mixture firmly into the bottom of a 9-inch springform pan.

4. Bake the crust for 10 minutes. Remove and let cool slightly.

Step 2: Make the Coffee Cheesecake Filling

1. In a small bowl, dissolve espresso powder in hot water. Set aside to cool.

2. In a large mixing bowl, beat the softened cream cheese until smooth.

3. Add sugar and continue beating until light and fluffy.

4. Add eggs one at a time, mixing on low speed after each until just combined.

5. Mix in sour cream, flour, vanilla extract, and the dissolved coffee.

6. Stir gently until smooth and fully incorporated.

Step 3: Assemble & Bake

1. Pour the coffee cheesecake batter over the pre-baked crust.

2. Tap the pan gently on the counter to remove air bubbles.

3. Wrap the outside of the springform pan with foil to prevent leaks.

4. Place the pan in a water bath (baking dish with hot water) on the lower oven rack.

5. Bake for 55–65 minutes, or until the center is just set and slightly wobbly.

6. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

Step 4: Chill Completely

1. Remove the cheesecake and let it cool to room temperature.

2. Cover and refrigerate for at least 6 hours, preferably overnight.

Step 5: Serve & Garnish

1. Remove from the springform pan and transfer to a serving plate.

2. Top with whipped cream, chocolate shavings, or a dusting of cocoa powder.

3. Slice with a sharp, warm knife for clean edges.