1. Preheat oven to 350°F and set aside a greased 9-inch springform pan. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.

Prepare Crust

1. In a bowl, stir together all ingredients until thoroughly combined. Press the mixture evenly into the bottom and sides of the springform pan. Bake for 10 minutes, remove from pan and set aside.

Prepare Filling

1. In a small bowl, whisk together instant coffee, water, and vanilla until smooth. Set aside.
2. In a large bowl, beat cream cheese until smooth over medium speed. Add sugar and cinnamon (if using) and beat until thoroughly mixed.
3. Reduce speed to low and add eggs, one at a time, mixing until just incorporated.
4. Add coffee mixture. Beat until completely incorporated, scraping down the sides of the bowl as needed, but also making sure not to overmix. Pour filling over prepared crust.
5. Bake for 45 minutes.

Prepare Topping

1. In a small bowl, whisk together all ingredients until smooth. Spread mixture over baked cheesecake and bake until the topping is set, an additional 10 to 15 minutes.
2. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate overnight.
3. To serve, garnish with chocolate covered espresso beans, chocolate shavings, or cocoa powder.