1-First, preheat your oven to 325°F (163°C) and prepare a springform pan by greasing it and lining the bottom with parchment paper. This step helps the cake release easily later. Mix the crushed cookies with melted butter to form the crust, then press it firmly into the pan for a solid base.

2-Next, for the filling, dissolve the instant coffee granules and cinnamon in hot water, then set it aside. In a bowl, beat the softened cream cheese until smooth, and gradually add sugar, flour, vanilla, and eggs. Split the mixture into two parts: one mixed with melted chocolate chips, and the other with the coffee mixture, as per the recipe’s instructions.

3-Pour the layers over the crust in the pan, starting with one portion and adding the next on top. Bake in a water bath at 325°F for 60-65 minutes until the edges set but the center still jiggles slightly. After baking, cool the cake gradually, then refrigerate it overnight to firm up.

4-Before serving, make the glaze by melting chocolate chips and butter together, and spread it over the top. Optionally, add chocolate-covered coffee beans for garnish. For more ideas on breakfast treats, you might enjoy our breakfast banana split recipe, which adds a fun twist to your morning routine.