Ingredients
Crust
12 full sheets of chocolate graham crackers (about 1⅔ cups crumbs)
3 tablespoons sugar
1 teaspoon espresso powder
6 tablespoons unsalted butter, melted
Cheesecake
4 (8-ounce) packages cream cheese, room temperature
1⅓ cups sugar
½ teaspoon salt
2 teaspoons coffee extract
4 large eggs, room temperature
1 cup sour cream, room temperature
¼ cup Kahlúa
1 shot espresso or strong coffee, cooled
2 tablespoons all-purpose flour
Kahlúa Syrup
½ cup Kahlúa
¼ cup sugar
½ teaspoon coffee extract
Directions
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and wrap the outside bottom of the pan in a double layer of aluminum foil.
In a food processor, pulse the graham crackers until they form fine crumbs. Add the sugar and espresso powder and pulse to combine, then add the melted butter and pulse until the crumbs look like wet sand.
Press the crumbs into the pan with a spatula, the bottom of a shot glass, or a measuring cup to form an even layer.
Bake the crust on the center rack for 8 to 10 minutes. Set it aside on a rack to cool while you make the cheesecake. Lower the oven to 325°F.
In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese until soft and creamy. Add the sugar and salt and beat until light. Beat in the coffee extract, then the eggs one at a time, mixing just until each is incorporated.
Add the sour cream, Kahlúa, and cooled espresso. Lastly, add the flour and beat until just combined.
Give the batter a few stirs with a rubber spatula to make sure nothing is left unmixed at the bottom of the bowl, then scrape it into the springform pan. Set the foil-wrapped pan inside a roasting pan large enough to hold it with room for water. Bake in the oven, pouring enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the edges are set and the center is still slightly jiggly. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool slowly for 1 hour.
Carefully remove the setup from the oven and lift the springform pan out of the water bath (watch for hot water trapped in the foil). Remove the foil and let the cheesecake come to room temperature on a cooling rack.
Refrigerate for at least 4 hours, preferably overnight.
For the syrup, combine the Kahlúa, sugar, and coffee extract in a small saucepan. Simmer for 3 to 4 minutes, until syrupy and it coats the back of a spoon. Let it cool; it will thicken as it sits. If it gets too thick, warm it in the microwave or stir in a few teaspoons of water.
To serve, remove the springform pan sides and set the cheesecake on a platter. Pour the syrup over the top and garnish with chocolate-covered espresso beans.