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1
Preheat the oven to 350F.
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2
Generously butter the bottom and sides of a 9-inch springform pan.
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3
Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
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4
Make and bake the cake crust and leave it in the pan.
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5
Keep the oven on.
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6
Dissolve the instant espresso in the hot water in a small cup and let stand.
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7
Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
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8
Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times.
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9
Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
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10
Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla.
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11
Blend in the eggs, one at a time, beating well after adding each one.
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12
Stir the dissolved coffee into the cream, then beat into the cream cheese mixture just until completely blended.
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13
Be carefrul not to overmix!
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14
Gently spoon the batter on top of the cake crust.
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15
Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.
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16
Bake until the edges are light golden brown and the top is light tan, about 1 1/4 hours.
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17
Remove the cheesecake from the water bath, transfer to a wire rack, and let the cake cool for 2 hours (just walk away-dont move it).
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18
Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.
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19
To decorate, release and remove the sides of the springform, leaving the cake on the bottom of the pan.
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20
Place on a cake plate.
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21
Cover the top with the chocolate curls and dust with the cocoa.
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22
Decorate the center of the cake with a few coffee beans if you wish (be sure to remove them before serving).
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23
Refrigerate until ready to serve.
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24
Slice the cold cake with a sharp straight-edge knife, not a serrated one.
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25
Cover any leftover cake and refrigerate, or wrap and freeze for up to 1 month.
