Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy.
Add the vanilla extract and mix well.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream, cooled coffee, and flour until just combined.
Pour the cheesecake batter over the cooled crust in the springform pan.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature.
Once cooled, refrigerate for at least 4 hours or overnight before serving.