Grease a 9-inch springform pan, wrap the exterior with heavy duty foil, and set aside. (Or use the cheesecake moat!)

In a large bowl, combine the wafer crumbs, sugar, and butter. Press onto the bottom of prepared pan.

In a heat safe bowl, microwave the cream until hot. Add the coffee granules, mix to combine, and set aside until cool.

In a mixer fit with the paddle attachment, beat the cream cheese and sugar until smooth.

Beat in coffee mixture and vanilla.

Add eggs, one at a time, and beat on low speed just until combined.

Fold in ¾ cup chocolate chips, then pour into the crust.

Sprinkle with remaining chips.

Add about 1 inch of very hot water to a roasting pan or similar sized baking dish. Set cheesecake into the water.

Bake at 325° for approx 70-75 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, then cool one hour or more then refrigerate overnight

Before serving, garnish cake with fresh whipped cream and chocolate-covered espresso beans, if desired.