Preheat the oven to 350 degrees F or 175 degrees C.
Grease a 3-inch by 9-inch springform pan with butter.
Blend cookies, coffee granules and sugar in a processor and add melted butter until the ingredients blend properly.
Spread the prepared mixture evenly onto bottom and not sides of prepared pan.
Bake for 5 minutes and set aside to cool. Maintain oven temperature.
Melt the chopped bittersweet chocolate over a double boiler and stir occasionally until the chocolate melts.
Stir in the 4 eggs to it, one at a time, mixing slowly after each just until blended. Add vanilla extract with the last egg.
Pour filling over the prepared crust and smoothen the top surface.
Cool for 5 minutes. Run knife around the rim of pan to loosen cake and chill overnight.
Melt chocolate chips, sugar and milk in a saucepan over low heat, until smooth.
Pour marshmallow cream on the center of the cheesecake, and then spread it evenly over the top. Read full recipe at - https://www.chococraft.in/blogs/chococraft-blogs/mississippi-mud-chocolate-cheesecake-recipe