2 tablespoons instant coffee crystals
3 tablespoons hot water
1 1/2 cups crushed chocolate wafer cookie crumbs
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container mascarpone cheese
1 (8-ounce) container sour cream
1 cup sugar
2 tablespoons all-purpose flour
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa
Place 9-inch round or square cake pan, filled 2/3 full of water, onto bottom rack of oven.
Heat oven to 350°F.
Dissolve coffee crystals in 3 tablespoons hot water; set aside.
Combine cookie crumbs and melted butter in bowl; stir until well mixed. Press mixture into bottom of ungreased 9-inch springform pan.
Combine cream cheese, mascarpone cheese, sour cream and sugar in bowl; beat at medium speed until very smooth. Add eggs and flour; beat at low speed just until smooth and combined. Do not overmix. Stir in coffee mixture.
Pour cheesecake batter into prepared pan; place pan onto middle rack of oven. Bake 50-60 minutes or until cheesecake is set 2-inches from edge of pan. Center will still be soft. Remove from oven to cooling rack; cool completely. Remove sides of pan.
Refrigerate 3 hours or overnight. Remove from refrigerator 30 minutes before serving.
For stronger coffee flavor increase instant coffee crystals to 3 tablespoons.