Preheat oven to 325°F. Spray 10 in. aluminum springform pan with vegetable pan spray.
For crust, stir together crumbs, butter, 3 tablespoons granulated sugar and 1 teaspoon instant coffee in small bowl. Press into bottom and up sides of pan. Bake 8-10 minutes until firm.
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.
Bake 1 hour and 40 minutes or until cheesecake is just slightly soft in the center. Cool cheesecake on cooling grid 1 hour. Refrigerate cheesecake at least 4 hours or until fully cooled.
For ganache, combine 1/4 cup heavy cream and chocolate in microwave-safe container and microwave on HIGH at 30-second intervals until smooth, stirring in between. Remove cheesecake from pan and pour ganache over cake. Refrigerate 15 minutes to allow ganache to set before serving.