Cover the 8 inch springform pan in foil multiple times. Set aside. Boil some water and set aside. Preheat oven to 325 F.
In a food processor process the graham crackers. Stir crushed graham crackers with sugar, melted butter and instant coffee powder. Press into prepared springform pan and set aside.
Beat cream cheese, sugar and instant coffee powder on low/medium speed until smooth.
Add sour cream and vanilla extract. Beat until just combined.
On low/medium speed, add whisked eggs one at a time. Beat just until combined after each addition.
Add half and half. Beat until cheesecake batter is combined and smooth.
Pour over crust. Tap the pan a few times on the counter to remove any more air bubbles, or pop any air bubbles with toothpick.
Place the springform pan in a larger pan then place in the oven. Fill the large pan with 1 inch of boiling water.
Bake the cheesecake for 50 minutes – 1 hour. Or until almost set. The cheesecake with be set on the sides but still jiggly in the center.
Turn off the oven. With the door shut, let the cheesecake sit in the oven for 30 minutes. Then open the oven door and let the cheesecake cool in the oven for 20 more minutes. Take out of oven and cool completely on counter top before placing in refrigerator.
Place chocolate chips or chopped chocolate bar in a bowl. Then set aside.
Warm heavy whipping cream in small saucepan until almost boiling. Pour over chocolate.
Let the mixture sit for 1 minute before stirring. Stir until smooth. Cool before spreading over the cheesecake.
Add sugar and heavy whipping cream to mixing bowl. Whip until stiff peaks form. Then pipe on cheesecake.
Make sure all ingredients are room temperature. This will ensure the cheesecake is smooth, creamy and lump free.
Don’t mix on high speed. I mix all ingredients on low-medium speed. You don’t want to overbeat the cheesecake batter. You also don’t want the batter to be airy, as this can cause air bubbles, which can result in cracking of cheesecake.
Whisk the eggs first before adding to the cheesecake batter. Whisking the eggs first reduces the chance of air bubbles in the batter which will result in a smooth and creamy cheesecake texture.
Don’t overbake. Bake until cheesecake is just set, but still jiggly in the center. It will continue baking as it cools off in the oven.
Don’t rush the cooling process! You’ll need to cool the cheesecake in the oven. This ensures it doesn’t crack or sink.
For best results let the cheesecake sit in the refrigerator overnight. This lets all the flavors come together and help the cheesecake firm up.