Preheat & Prep: Heat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper for easy lifting later.

Make the Crust: Mix graham cracker crumbs, sugar, and melted butter until it looks like sandy magic. Press firmly into the pan. Bake 8-10 minutes, then let it cool.

Cheesecake Filling: Beat the cream cheese until smooth, then mix in sugar, eggs, vanilla, and sour cream. Don’t overmix—nobody likes an airy cheesecake fail.

Coffee Swirl: Combine brewed coffee, cocoa powder, and sugar in a small bowl. Drizzle over cheesecake batter in the pan and swirl lightly with a knife for that marbled tiramisu effect.

Bake: Bake 30-35 minutes until edges are set but center still jiggles slightly. Pro tip: It will firm up as it cools.

Cool & Chill: Let it cool to room temp, then refrigerate for at least 2 hours (overnight is even better if you have the patience).

Add the Finishing Touches: Dust with cocoa powder and scatter chocolate shavings on top before slicing into bars.