FOR THE BROWNIE:

1. Preheat oven to 350°F (180°C). Line a 9-inch (23cm) springform with detachable sides with parchment paper in the bottom and grease the sides.
2. In a medium sized bowl, combine butter, sugar and vanilla extract. Add the eggs and mix until well combined.
3. In another bowl, combine flour, cocoa, baking powder and salt.
4. Add the dry ingredients to the egg mixture and mix until well combined.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.

FOR THE COFFEE CHEESECAKE FILLING:

1. In a large bowl, beat cream cheese, sugar and flour with an electric mixer on low speed until combined and smooth.
2. Add sour cream and mix on low speed until well combined.
3. In a small bowl, combine hot water and coffee granules and stir until the granules are dissolved. Add to the cream cheese mixture together with vanilla extract and mix on low speed until well combined.
4. Add the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. When the brownie is done baking, reduce the oven temperature to 300°F (150°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
6. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.

FOR THE CHOCOLATE-COFFEE GANACHE:

1. Dissolve coffee granules with hot water.
2. Pour into a small saucepan together with the chocolate cut into small pieces and let melt on low heat.
3. Once almost melted, pour the heavy whipping cream over the chocolate and stir until completely smooth.
4. Pour the chocolate ganache on top of the cheesecake and spread evenly. Let sit at room temperature or a few minutes in the refrigerator.