Begin by crushing the graham crackers into fine crumbs using a food processor or placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with the melted butter until evenly coated, then press this mixture firmly into the bottom of a prepared springform pan. Chill in the fridge for 15 minutes to set.
While the crust chills, dissolve the espresso powder in 2 tablespoons of hot water, stirring until completely smooth. Let it cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add the cooled espresso mixture, sugar, vanilla, and gelatin (if using), then beat until fully combined.
In a separate bowl, whip the chilled heavy cream until soft peaks form. Gently fold the whipped cream into the coffee mixture in thirds, maintaining the airy texture.
If using gelatin, sprinkle it over cold water and let it bloom for 5 minutes. Warm gently until dissolved, then stir into the filling mixture.
Pour the filling over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles and ensure an even surface.
Refrigerate the cheesecake for at least 4 hours or overnight until fully set and firm. This allows the flavors to meld and the texture to become smooth and luscious.
Once chilled, run a sharp knife dipped in hot water around the edge of the pan to loosen the sides. Carefully remove the springform ring.
Slice with a warm, sharp knife for clean cuts. Serve plain or with a dusting of cocoa powder or a drizzle of chocolate syrup for extra flair.
Enjoy your rich, creamy coffee cheesecake chilled and fresh for a delightful treat that’s both quick and impressive!
