For filling, combine 3/4 cup cream and 2 tablespoons instant coffee in a microwave-safe container. Microwave on HIGH 1 minute and stir until dissolved. In a large bowl, beat cream cheese and sugars with electric mixer on medium speed until well combined. Add flour; blend well. Add eggs one at a time, mixing well after each. Add sour cream, vanilla, salt, and cooled coffee; mix well. Wrap bottom of springform pan in aluminum foil and place onto cookie pan or jelly roll pan. Pour filling into prepared crust. Pour water into cookie pan up to 1/2 in. up the side of the springform pan.