Grind the biscuits into crumbs and mix them with the half-melted butter, 1 teaspoon of coffee, the sugar and cocoa. Grease a baking form with a removable bottom.
Spread the mixture on the bottom, press it well with your fingers. Leave the form in the refrigerator while preparing the cream. Melt the chocolate in a water bath and leave it to cool. Beat the cream cheese with the sugar and add the sour cream, eggs, vanilla, a spoon of flour, cocoa and coffee.
Beat well and then add the melted chocolate at the end. Pour the mixture over the cooled layer. Put the cheesecake with chocolate and coffee to bake in a preheated 338°F (170 °C) oven for about 50 minutes. When ready, the sides should be puffed.
Once ready, leave it in the oven with the door open to cool completely. Move it to the fridge for a few hours before removing it from the mold. Sprinkle it with chocolate pellets and serve.