Cooking Instructions:

Preheat your oven to 350°F for the graham cracker crust. In a mixing bowl, combine the graham cracker crumbs, sugar, and instant coffee granules.

Melt the butter and mix it into the crumb mixture until well combined.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.

Lower the oven temperature to 325°F for the cheesecake. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until well incorporated.

Add the sour cream, eggs, half n half, instant coffee, and flour to the cream cheese mixture. Beat until the filling is smooth and creamy, making sure to scrape down the sides of the bowl as needed.

Pour the cheesecake filling into the cooled crust. To prevent cracking, place the springform pan in a larger baking pan filled with about 1 inch of water.

Bake the cheesecake for 45-55 minutes or until the edges are set and the center is slightly jiggly.

Remove the cheesecake from the oven, allowing it to cool in the water bath for about 30 minutes before transferring it to the refrigerator to chill for at least 4 hours or overnight.

Once chilled, carefully remove the sides of the springform pan. Decorate the cheesecake with whipped cream, chocolate-covered espresso beans, or any other desired garnishes before serving.

Extra Tips:

For the best results, verify that all your ingredients are at room temperature before mixing, as this will lead to a smoother and creamier filling.

When baking, keep an eye on the cheesecake to avoid overbaking, which can lead to cracks.

If you prefer a no-bake version, simply follow the no-bake instructions provided and chill the cheesecake until set.

Experiment with different toppings like chocolate ganache or cocoa powder for added flavor and visual appeal! This cheesecake is especially appealing as it has a rich and creamy texture.