Crush the graham crackers into fine crumbs using a food processor, then toast them lightly in a dry pan until fragrant and golden—this adds a subtle smoky flavor. Mix the toasted crumbs with melted butter until evenly coated, then press this mixture into the base of a springform pan. Chill in the fridge for 15 minutes to set the crust.
Brew 150ml of strong, hot coffee and let it cool slightly. Meanwhile, sprinkle the gelatin into 2 tablespoons of cold water and let it bloom for about 5 minutes. Warm the bloomed gelatin gently in the microwave for 10 seconds until fully dissolved, then set aside.
In a mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, about 2 minutes. Add the slightly cooled coffee and vanilla extract, stirring until well combined and fragrant.
Pour the dissolved gelatin into the coffee and cream cheese mixture, stirring quickly to ensure it’s fully incorporated and prevents setting prematurely.
In a separate bowl, whip the heavy cream until soft peaks form, with a gentle shine and slight stiffness. Carefully fold the whipped cream into the coffee mixture in three additions, maintaining its airy texture.
Pour the silky filling over the chilled crust and smooth the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is firm and set.
Once set, run a warm knife around the edges of the cheesecake and carefully remove the springform sides. Slice with a warm, sharp knife to get clean, neat pieces. Serve chilled, perhaps garnished with a dusting of cocoa or whipped cream for extra indulgence.
