Begin by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking. In a large bowl, combine 2 cups of chocolate cookie crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of granulated sugar. Mix until the crumbs are evenly coated with the butter. Press this mixture into the bottom of the prepared pan firmly, ensuring there are no gaps. Bake in the preheated oven for 10 minutes, then remove and let cool while you prepare the filling.

In a mixing bowl, beat 24 oz of softened cream cheese until smooth and creamy. Gradually add in 3/4 cup of granulated sugar, mixing until well combined. Next, mix in 1/2 cup of sour cream, followed by 3 large eggs, one at a time, mixing on low speed after each addition. Add in 1/4 cup of cooled brewed coffee, 2 tsp of instant coffee granules (if using), and 1 tsp of vanilla extract. Be cautious not to overmix; you want the filling to be smooth but not too airy to prevent cracks during baking.

Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan into a larger baking dish and fill it with boiling water to create a water bath. Bake for 60–70 minutes or until the filling is set with a slight jiggle in the center. Once done, turn off the oven, crack the door open, and let the cheesecake cool slowly inside for about an hour.

Once cooled, carefully remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight, allowing the flavors to meld and the texture to set perfectly.

In a medium saucepan over medium heat, combine 1 cup of granulated sugar and 1/4 cup of water. Stir gently until the sugar dissolves, then stop stirring and allow it to boil until it turns an amber color. Remove from heat and carefully whisk in 1/2 cup of warmed heavy cream. Be cautious, as the mixture will bubble vigorously. Afterward, add in 3 tbsp of unsalted butter and 1/2 tsp of sea salt, stirring until combined. Let the caramel cool slightly before using.

In a small saucepan, heat 1/2 cup of heavy cream just until it begins to simmer. Place 4 oz of chopped dark chocolate in a bowl and pour the hot cream over it. Allow it to sit for a minute, then whisk until smooth and glossy.

Once the cheesecake is fully chilled, carefully remove it from the springform pan. Drizzle the cooled caramel topping over the cheesecake, followed by the ganache for an extra touch of luxury. Garnish with chocolate shavings and a sprinkle of sea salt flakes. Slice, serve, and enjoy this delightful treat!