Preheat the oven to 350 degrees and line a 9"x3" cake tin with parchment paper making sure to cover the bottom as well as the sides.

In your Kitchenaid mixer fitted with the paddle attachment, add in the 3 packages of cream cheese, 1/2 cup sour cream, and 1 1/2 cups of sugar and mix thoroughly.

Next, add in the 6 room temperature eggs and mix until combined. Also, add in the 2 tsp of vanilla. You may need to scrape down the sides of the bowl with a rubber spatula to make sure everything is mixing together smoothly.

Before adding the heavy whipping cream, measure it out and then stir in the 2 tbsp of cornstarch into the cold whipping cream. Add the heavy whipping cream/cornstarch to the batter, mix together well.

The cheesecake batter should equal about 8 cups now. Pour half of the batter into another medium-size bowl and keep half in the mixing bowl. Now add two tbsp of instant coffee to the mixing bowl, return to the stand and mix until the instant coffee is dissolved. There may be some bigger specks left in the batter that don't dissolve, it's ok they will dissolve while the cheesecake is baking.

Start by pouring the coffee-flavored batter into the bottom of the parchment-lined cake tin, followed by the vanilla. Swirl together with a butter knife, but don't mix too much or you'll just have a coffee cheesecake!

Place it on the middle rack of the oven and bake at 350 degrees for 55-60 minutes. The cheesecake will turn a really nice dark golden brown. It's done with the edges are set, but the middle is still somewhat jiggly.

Remove it from the oven and allow it to cool on a cooling rack still in the pan for a few hours until it's just barely warm and then chill for at least 2-3 hours in the fridge before serving. After chilling in the fridge, carefully lift the cheesecake out of the tin using the parchment paper, and transfer it to a serving tray!

This cake was delicious all on its own but of course could be served topped with fresh whipped cream, raspberries, or anything you want! Hope you enjoy it!