In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter for the shortbread base. Press the mixture firmly onto the bottom of a greased 9-inch springform pan.
In a small bowl, dissolve the instant coffee granules in hot water.
In a separate mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, and mix well after each addition.
Add the dissolved coffee, flour, and vanilla extract to the cream cheese mixture. Mix until everything is well combined and smooth.
Pour the tiramisu filling over the prepared shortbread base in the springform pan.
Bake the cheesecake for about 1 hour or until the center is set. Remove from the oven and let it cool completely.
To prepare the chocolate ganache topping, heat the heavy cream in a saucepan over medium heat until it starts to simmer.
Remove the saucepan from the heat and add the finely chopped semisweet chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract.
Pour the ganache over the cooled cheesecake, spreading it evenly to cover the top.
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate.
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