Let’s dive into the process of bringing this delightful cheesecake to life. Follow these steps for a smooth and successful baking experience:

1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. In a small bowl, dissolve the instant coffee granules in hot water, stirring until completely dissolved. Set aside to cool slightly.
4. Using a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the remaining cup of sugar and mix until fully incorporated.
5. Blend in the sour cream, vanilla extract, and dissolved coffee mixture, mixing until smooth. Add the eggs one at a time, beating on low speed after each addition just until blended.
6. Pour the cream cheese mixture over the crust in the springform pan, smoothing the top with a spatula.
7. Bake for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. Remember, the cheesecake will set fully as it cools.
8. Allow the cheesecake to cool at room temperature for an hour, then refrigerate for at least four hours or overnight for best results.

When I bake, I love to embrace the process, much like my grandmother did, relying on the senses to guide me. The aroma of coffee filling the kitchen and the anticipation of that first creamy bite are what make this cheesecake truly special.