Center the oven rack and preheat the oven to 350 F (180 C).
Butter a 9-inch (23 cm) springform pan and place it on a baking sheet lined with parchment paper or a silicone mat.

Crust:
Mix the crumbs, sugar, and cinnamon in a medium bowl.
Pour in the melted butter and mix until all the dry ingredients are evenly moistened.
Place the mixture in the pan and press it with your fingers.
Freeze the crust for about 10 minutes.

Bake for 10 minutes, then let it cool on a rack or refrigerate while you prepare the filling.
Keep the oven at 350 F (180 C).

Filling:
Cut each block of cream cheese into quarters and place the pieces in the mixer bowl with the sugar.
Beat for 3 good minutes, scraping the sides of the bowl from time to time, until the cheese is nice and light.
Add the eggs, vanilla, and salt, and beat until well combined.

Set aside 1/3 of the preparation and reserve it in a bowl.
In the remaining preparation, add the melted chocolate and mix well.

Add the coffee syrup and cinnamon to the reserved 1/3 of the preparation and mix well.

Pour the chocolate preparation over the cooled crust, then pour the coffee preparation on top.
Create swirls with a knife to make the coffee preparation penetrate the chocolate one.

Bake for 35 to 40 minutes.
Remove from the oven and let it cool to room temperature before refrigerating for at least 8 hours.
Release from the mold and place it on a serving plate, decorate with wafer rolls and chocolate truffles.