Preparation Steps

• Preheat the oven to 325°F (163°C). Mix graham cracker crumbs and melted butter in a bowl, then press firmly into the bottom of a 9-inch springform pan.
• Beat cream cheese and sugar together until smooth and creamy using an electric mixer.
• Add eggs one at a time, mixing just until combined after each addition.
• Stir in dissolved coffee, vanilla extract, and sour cream until fully incorporated.
• Pour the batter over the crust and smooth the top with a spatula.
• Bake for 50 minutes or until the center is just set and slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
• Remove from oven, cool completely at room temperature, then refrigerate at least 4 hours before serving.