1-First, prepare a 9-inch springform pan by greasing it and wrapping the bottom and sides securely with a double layer of heavy-duty foil to prevent water leakage. Combine the crushed cookies with melted butter and press the mixture firmly onto the bottom of the prepared pan to form the crust. In a separate small bowl, mix instant coffee granules, hot water, and ground cinnamon; set aside.

2-In a large mixing bowl, beat cream cheese, sugar, flour, and vanilla extract until the mixture is smooth. Gradually add the lightly beaten eggs, mixing on low speed just until combined. Divide the batter evenly into two portions, stir melted chocolate into one portion and pour it over the crust, then stir the coffee mixture into the other portion and gently spoon it over the chocolate layer.

3-Place the springform pan inside a larger baking pan and pour about 1 inch of hot water into the larger pan to create a water bath. Bake at 325°F (163°C) for 60 to 65 minutes or until the center is just set and the top is matte. Remove the springform pan from the water bath and discard the foil, then cool the cheesecake on a wire rack for 10 minutes, loosen the edges with a knife, and let it cool for another hour before refrigerating overnight.

4-Before serving, remove the pan rim. For the glaze, melt the chocolate chips and butter together in a microwave, stirring until smooth, and spread it evenly over the cheesecake. Optionally, decorate with chocolate-covered coffee beans.