Instructions

• Preheat the oven to 375°F. Place the oven rack in the center position.
• In a medium bowl, combine 1½ cups graham cracker crumbs, 3/4 cup granulated sugar, and 3 tablespoons melted salted butter. Mix with a fork or spatula until evenly moistened.
• Press the crumb mixture firmly and evenly onto the bottom of a 9-inch springform pan to form the crust. Use the bottom of a measuring cup or a flat spatula to compact it.
• Place the prepared pan in the freezer while you prepare the filling.
• Dissolve 3 tablespoons instant espresso in a small amount of hot water (just enough to dissolve the espresso) and set aside to cool slightly.
• In a food processor or in a large mixing bowl with an electric mixer, beat the two 8-ounce packages of room-temperature cream cheese until smooth and free of lumps.
• Add 1 cup granulated sugar to the cream cheese and beat until combined. Add 2 large eggs one at a time, mixing briefly after each just until incorporated.
• Add 2 cups sour cream, 1½ teaspoons vanilla extract, and the dissolved espresso. Mix on low speed (or pulse in the food processor) just until the filling is smooth and homogenous. Do not overmix.
• Remove the crusted pan from the freezer. Carefully spoon or pour the filling into the springform pan over the crust, smoothing the top with a spatula. Tap the pan gently on the counter once or twice to release any large air bubbles.
• Bake in the preheated oven for about 50 minutes, or until the edges are set and the center is only slightly jiggly when the pan is gently shaken.
• Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 15–20 minutes (this helps prevent cracking). Then remove the pan and cool completely on a wire rack.
• Once cooled to room temperature, cover the cheesecake and refrigerate until firm and well chilled, at least 4 hours or overnight.
• When ready to serve, release and remove the springform sides. Garnish with whipped cream and chocolate-covered espresso beans if desired.