Preheat oven to 350 degrees. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
In a mixing bowl, add the chocolate graham cracker crumbs, sugar, and melted butter. Stir until the butter coats all the crumbs.
Press the crumbs evenly into the bottom and up the sides of the prepared pan.
Place in the oven and let bake for 15 minutes. Remove from the oven and let cool while you work on the cheesecake filling.
Cheesecake
In a saucepan, add in the mocha iced coffee and instant coffee. Heat until the instant coffee granules dissolve.
Remove from the heat and let cool. I poured mine into a bowl and placed it in the freezer for about 15 minutes.
In a mixing bowl, add in the cream cheese and granulated sugar. Beat with a hand mixer on medium until smooth. Scrape the sides and bottom of the bowl.
Add in the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
Add in the sour cream and the cooled iced coffee. Mix until incorporated.
Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
Pour the cheesecake filling on top of the crust.
Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water.
Place in the oven at 350 degrees and let bake for 30 minutes. Reduce the heat to 325 minutes and continue to bake for about 45 minutes or until the cheesecake is set. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
Ganache
In a microwave-safe bowl, add in the Irish crème creamer and instant coffee. Microwave for 1 minute.
Add in the milk chocolate chips and let it sit for about 1 minute. Whisk until the chocolate chips are dissolved and completely incorporated. If you still have some lumps, place it in the microwave and microwave it for 30 seconds. Whisk until smooth.
Add in the coffee liqueur and whisk to combine.
Pour the ganache on the chilled cheesecake and spread it to the edges.
Whipped Cream
In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
Add in the powdered sugar and continue to beat until it becomes thick and stiff peaks form.
Add the whipped cream into a piping bag with a 1M tip. Pipe 8 swirls on top of the ganache.
Add a chocolate covered espresso bean to each swirl.