Preheat oven to 350°F (175°C).

Combine cookie crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.

Bake for 8-10 minutes. Let cool.

In a large bowl, beat cream cheese and sugar until smooth.

Stir in sour cream and vanilla extract.

In a small bowl, dissolve instant coffee in hot water. Add to cream cheese mixture.

Beat in eggs, one at a time, until just combined.

Pour filling over crust.

Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly.

Let cool completely before refrigerating for at least 4 hours.