For the cheesecake:

1. Position a rack in the center of the oven and heat the oven to 190°C (375°F).
2. Make the crust according to the link above.
3. In a stand mixer fitted with the paddle attachment, beat the cream cheese, crème fraîche, flour, and salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps (if you find there are lumps at the end, you can always strain through a sieve).
4. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
5. Add the vanilla and instant espresso powder and beat until blended, about 30 seconds.
6. Add the eggs one at a time, beating just until blended (don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)
7. Pour the filling into the cooled crust and smooth the top.
8. Bake until the center jiggles like jelly when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist.
9. Set on a rack and cool completely.
10. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.

For the coffee cream:

1. Add the cream, Kahlua and icing sugar into a medium sized bowl, and whip until the cream is firm and will hold its shape when piped (but don’t overwhip). Store in fridge until needed.

To serve:

1. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.
2. Garnish with piped coffee cream (keep the remainder to serve alongside) and chocolate-covered espresso beans and serve. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.