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Crust:
Place all ingredients in mixer and combine on low speed until dough comes together.Dough is very soft. Roll dough into a 9 to 10 inch (18 a 20 cm) springform pan. Refrigerate for 45 minutes. Bake crust in oven 300°F (150°C) for 30 minutes. Remove from oven and let crust cool completely.
Cheesecake:
Beat cream cheese in mixer until soft and creamy. Add sugar and continue beating. Add eggs, one at a time, beating well after each addition. Fold in sour cream and instant coffee. Mix until smooth.Pour batter into pan containing crust spreading evenly. Place pan in a large roasting or baking pan. Place pan on oven rack. Fill roasting pan halfway with hot water.
Bake at 350°F (180°C) for 1:25 hours approximately. Remove from oven and cool for 30 minutes. Refrigerate until completely cool.
Glaze:
Combine sugar, butter and cream in a small saucepan. Heat until sugar dissolves. And then bring to a boil over high heat. Reduce heat to medium and stir constantly until sauce thickens. Let cool at room temperature.
To serve, remove cheesecake from refrigerator and transfer to a serving platter.Serve slices and drizzle caramel glaze. Dust with cocoa.
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