Crush the graham crackers into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin. Mix the crumbs with melted butter until evenly coated.
Press the crumb mixture into the bottom of a springform pan, using the back of a spoon or a flat-bottomed glass to create an even, firm layer. Chill in the fridge for 10 minutes to set.
While the crust chills, soften the cream cheese by letting it sit at room temperature for 15 minutes. Whisk it in a bowl until smooth and creamy, with no lumps.
Prepare a strong brewed coffee shot and let it cool slightly. Stir the cooled coffee into the cream cheese until well combined, releasing a rich coffee aroma.
Add the sweetened condensed milk and vanilla extract to the coffee-cream cheese mixture. Whisk until fully integrated and smooth.
If using gelatin, sprinkle it over a tablespoon of cold water and let bloom for 5 minutes. Gently heat until dissolved, then stir into the filling mixture for extra firmness.
Pour the coffee-flavored filling over the chilled crust. Use a spatula to spread evenly and tap the pan gently on the counter to remove air bubbles.
Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until the filling is set, firm, and glossy on top.
Run a warm knife around the edges of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan, revealing the smooth, creamy surface.
Decorate with chocolate shavings on top for a visual pop and a touch of richness. Slice with a warm knife and serve chilled to enjoy the silky, coffee-infused layers.
