Preheat the oven to 350°F.

1. In a double boiler, melt the butter and mix it with the instant coffee.

2. Mix the graham cracker crumbs and the coffee butter mixture in a robot.

3. Spread everything over the bottom of the cake mold and press down firmly so it’s firm. Refrigerate to set.

4. In a mixer, beat the fresh cheese with sugar, then incorporate the eggs one by one to get a homogeneous preparation.

5. Fill the cake mold halfway and bake for 35 to 40 minutes. Let cool and sprinkle with cocoa before unmolding.