Step 1

Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper, and spray the sides with non-stick spray. Set aside.

Step 2

Place cubed butter in a medium heat-safe mixing bowl over a saucepan of simmering water. Stir constantly until the butter is completely melted.

Step 3

Remove bowl from heat and immediately add both sugars. Whisk until sugar is dissolved and mixture is smooth.

Step 4

Add eggs, egg yolk and vanilla and slowly whisk until combined. Do not overmix. Sift in flour, cocoa, and salt and stir with a rubber spatula until well blended.

Step 5

Pour the batter into the prepared pan and spread into an even layer. Bake for 20-25 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack. Lower the oven temperature to 300°F.

Step 6

Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water.

Step 7

In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on medium-low speed until creamy, about 2-4 minutes.

Step 8

Scrape down the sides of the bowl and add sugar and cornstarch. Beat until smooth and combined.

Step 9

Add the instant coffee to the hot water and stir until dissolved. Add to the mixing bowl along with the vanilla, sour cream and heavy cream. Continue beating until smooth.

Step 10

Scrape down the sides and bottom of the bowl and continue to mix until everything is combined.

Step 11

Add eggs and yolk one at a time, mixing slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined.

Step 12

Pour the cheesecake onto the cooled brownie base and place into a larger pan.

Step 13

Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.

Step 14

Bake at 300°F for about 1 hour and 15 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.

Step 15

Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This helps prevent cracking.

Step 16

After an hour, remove cheesecake from waterbath and aluminum foil. Run a knife around the edge of the pan so it's not sticking to the sides and allow to cool completely on a rack.

Step 17

Put the chocolate chips into a medium bowl. Set aside.

Step 18

Heat the heavy whipping cream in a small saucepan until it just begins to boil.

Step 19

Remove hot cream from heat and add the instant coffee granules. Stir until the granules are dissolved.

Step 20

Pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.

Step 21

Remove cover and stir ganache until smooth. If the chocolate chips don’t melt, microwave ganache in 15 second intervals, stirring after each until smooth and combined.

Step 22

Pour ganache over cooled cheesecake. Refrigerate cheesecake until firm and chilled, about 8 hours or overnight.

Step 23

Combine the chopped chocolate and shortening in a small heat-safe bowl. Microwave in 30 second intervals, stirring after each until melted and smooth.

Step 24

Pour the chocolate onto the back of a clean baking sheet and spread into an even layer over the entire sheet. Transfer to refrigerator to set for about 10-15 minutes.

Step 25

Remove from refrigerator and use a bench scraper to push into the chocolate and create curls. Place the pieces into a separate bowl or container and refrigerate until ready to use.

Step 26

The next day: Add all of the ingredients to a medium stainless steel bowl and beat, using a hand mixer until stiff peaks form, about 3-4 minutes.

Step 27

Once chilled, remove cheesecake from refrigerator and remove the springform pan ring. Transfer cheesecake to a serving platter.

Step 28

Transfer whipped cream to a pastry bag fitted with a large star tip, I used Wilton 1M. Pipe a border around the top of the cheesecake.

Step 29

Garnish the centre with chocolate curls and dust the top of the cheesecake with cocoa powder. Place a chocolate covered coffee bean on top of each whipped cream swirl. Slice and serve!