Our Best Coffeehouse Cheesecake

Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch (23 cm) springform pan. In a large mixing bowl, beat the cream cheese, instant coffee granules, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and sour cream, mixing until just combined. Pour the batter into the prepared crust. Bake for 45-50 minutes or until the center is set and the top is lightly browned. Remove from the oven and let cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the sides of the pan. Remove the sides of the springform pan and let the cheesecake cool completely on a wire rack. Once cooled, refrigerate for at least 3 hours or overnight. Before serving, top with whipped cream, drizzle with chocolate syrup, and garnish with coffee beans if desired.