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1
For crust: finely crush graham crackers and mix with melted butter and coffee, if using. Press into a pie plate or springform pan and bake at 350 degrees for 10 minutes to set. Let cool, and leave oven at 350.
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2
In a blender or food processor, mix together eggs, vanilla, 3/4 c. sugar, cream cheese, and cocoa powder until smooth. Scrape down sides.
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3
Mix instant coffee powder (dry amount for one serving) with just barely enough hot water to dissolve and make a paste. Add to blender to combine thoroughly.
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4
Pour into crust, and bake at 350 for 30 minutes. Top should be firm and it will not rise much, if at all. Allow to cool for 10 minutes, and leave oven on.
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5
Mix sour cream with 3T sugar. Spread on top of cheesecake. A nice decoration is to melt the chocolate chips, drizzle on top of sour cream layer, and drag a toothpick through to make a marbled design. Bake for 10 minutes more.
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6
Allow to cool thoroughly in refrigerator before slicing.
