Method:

• Step 1: Prepare the Crust - Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and 3/4 cup granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of your springform pan to create an even layer. Bake for about 10 minutes until set, then remove from the oven and let it cool.
• Step 2: Make the Filling - In a large bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy. Gradually add in 1 cup granulated sugar and continue mixing until well combined. Add the sour cream, eggs, and vanilla extract, mixing on low speed until just combined.
• Step 3: Add the Espresso - Dissolve the instant espresso in a small amount of hot water, ensuring it’s fully dissolved. Pour the espresso mixture into the cream cheese filling and gently fold it in with a spatula until evenly incorporated.
• Step 4: Assemble and Bake - Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes. The edges should be set, and the center may still have a slight jiggle.
• Step 5: Cool and Chill - Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about an hour, which helps prevent cracking. Afterwards, transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.
• Step 6: Serve - When ready to serve, carefully remove the sides of the springform pan. Top with whipped cream and garnish with chocolate covered espresso beans if desired. Slice and enjoy this delectable Cappuccino Cheesecake!