Start by crushing the graham crackers into fine crumbs using a ziplock bag and rolling pin. Mix the crumbs with melted butter until evenly coated, then press this mixture into the bottom of your springform pan, smoothing it out with the back of a spoon. Chill the crust in the fridge for 15 minutes to set.
Meanwhile, brew a cup of strong coffee or espresso and let it cool slightly. This will give your cheesecake that rich, aromatic coffee flavor.
In a large mixing bowl, beat the softened cream cheese with a spatula or mixer on low speed until smooth and fluffy, about 2-3 minutes. Add the powdered sugar and continue to beat until well combined and slightly airy.
If you want a firmer cheesecake, dissolve the teaspoon of gelatin in two tablespoons of hot water in a small saucepan, stirring until completely dissolved. Let it cool until just warm, then pour into the cream cheese mixture, mixing thoroughly to incorporate.
Gradually pour the cooled coffee into the cream cheese mixture while mixing on low. The mixture will turn a dark, glossy coffee color and smell intensely aromatic. Fold in the liquid until fully combined.
In a separate chilled bowl, whip the heavy cream until soft peaks form—this means it will hold gentle peaks when you lift the whisk. Be careful not to overwhip; it should be fluffy and light.
Gently fold the whipped cream into the coffee-cream cheese mixture using a spatula. Do this slowly to keep the mixture airy and light, making sure everything is well combined but not deflated.
Pour the smooth filling over the chilled crust, spreading it evenly with a spatula. Cover loosely with plastic wrap and place in the fridge to set for at least 4 hours, preferably overnight.
Once set, run a warm knife around the edges of the springform pan to loosen, then carefully remove the sides. Garnish the top with a dusting of cocoa powder or some coffee beans for a beautiful finishing touch. Slice with a warm knife for clean cuts and serve chilled for the best flavor and texture.
