Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden. Cool.

In a bowl, beat softened cream cheese and sugar until smooth for about 3-4 minutes. Gradually mix in sour cream, then add eggs one at a time.

Dissolve instant coffee in hot water, cool slightly, and fold into the batter with heavy cream until just combined.

Pour half of the batter into the crust, drizzle caramel sauce and chocolate ganache, then top with remaining batter. Swirl for marbled effect.

Place springform pan in a water bath and bake for about 60 minutes until edges are set and center jiggles slightly.

Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set.