Preheat oven to 325 degrees Fahrenheit.

Spray a 9-inch springform pan with vegetable cooking spray.

In a medium bowl, combine chocolate cookie crumbs, cinnamon, and melted butter.

Mix the crust ingredients well.

Pat the mixture into the bottom of the prepared springform pan.

Place the pan on a baking sheet and bake for 10 minutes.

Remove the crust from the oven and let it cool.

In a large bowl, beat the cream cheese until smooth.

Beat in sugar, instant coffee crystals, vanilla extract, heavy whipping cream, and cornstarch.

Add the eggs, one at a time, mixing until just combined.

Pour the cream cheese filling into the baked crust.

Return the cheesecake to the oven and bake for 55-60 minutes, or until the edges are set but the middle is slightly jiggly.

Turn off the oven and open the oven door.

Leave the cheesecake in the oven for 1 hour to cool gradually.

Cool the cheesecake completely on a wire rack.

Wrap the cheesecake and chill in the refrigerator, preferably overnight.

When the cake is thoroughly chilled, run a sharp knife around the edge of the pan to loosen the sides.

Remove the sides of the springform pan and place the cheesecake on a serving plate.

Place chocolate chunks in a small bowl.

In a saucepan, simmer heavy cream and 1/2 teaspoon of instant coffee crystals until just scalded, but not boiling.

Pour the hot cream mixture over the chocolate chunks and let it sit for 5 minutes.

Stir the melted chocolate and cream until smooth.

Ensure the ganache is thin enough to drizzle easily. If too thick, add more cream, a tablespoon at a time, until the desired consistency is reached.

Pour the chocolate ganache over the cooled cheesecake, allowing it to drip down the sides.

Return the cheesecake to the refrigerator until the chocolate is set.

Serve and enjoy!