Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or the bottom of a glass to create an even layer.
4. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Coffee Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.
2. Add the granulated sugar and beat until fully incorporated.
3. Mix in the sour cream, brewed coffee, instant coffee granules (if using), and vanilla extract. Beat until smooth and well combined.
4. Add the eggs one at a time, mixing on low speed just until combined after each addition. Avoid overmixing to prevent incorporating too much air, which can cause cracks during baking.

Step 3: Assemble and Bake

1. Pour the cheesecake filling over the cooled crust, spreading it into an even layer.
2. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a large roasting dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan, creating a water bath.
3. Bake for 60–70 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour.

Step 4: Chill the Cheesecake

1. Remove the cheesecake from the water bath and let it cool completely at room temperature.
2. Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or overnight, to allow the flavors to develop and the texture to set.

Step 5: Make the Caramel Topping

1. In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture cook until it turns a deep amber color.
2. Remove the saucepan from the heat and carefully whisk in the warmed heavy cream. The mixture will bubble vigorously, so add the cream slowly.
3. Stir in the butter and sea salt until smooth. Let the caramel sauce cool to room temperature before using.

Step 6: Prepare the Chocolate Ganache (Optional)

1. In a small saucepan, heat the heavy cream over low heat until it begins to simmer.
2. Remove from the heat and pour the cream over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy.

Step 7: Decorate and Serve

1. Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter.
2. Pour the caramel sauce over the top, spreading it gently with a spatula. Drizzle the chocolate ganache over the caramel, if using.
3. Garnish with chocolate shavings or curls and a sprinkle of sea salt flakes.
4. Slice and serve, enjoying the perfect balance of coffee, caramel, and chocolate flavors.