1-First Step: Preheat your oven to 350°F (175°C). Get a 9-inch springform pan ready by greasing the sides and bottom lightly with butter or cooking spray. For extra insurance against sticking, you can line the bottom with a circle of parchment paper.

2-Second Step: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand and all the crumbs are coated. Pour this mixture into the prepared springform pan.

3-Third Step: Use the bottom of a flat measuring cup or a glass to press the crumbs firmly and evenly into the bottom of the pan. Place the pan in the preheated oven and bake for 10 minutes. Once done, remove it and set it aside to cool slightly while you make the filling. Turn the oven temperature down to 325°F (165°C).

4-Fourth Step: In a large bowl, beat the softened cream cheese and sugar together using an electric mixer on medium-low speed. It is crucial that the cream cheese is completely at room temperature to avoid lumps. Scrape down the sides of the bowl often to ensure the mixture is smooth and free of lumps.

5-Fifth Step: Add the eggs one at a time, beating on low speed after each addition just until blended. Be careful not to overmix at this stage, as adding too much air can cause cracks while baking. Mix in the sour cream, coffee liqueur (or brewed coffee), and vanilla extract until the filling is silky smooth.

6-Sixth Step: Prepare the streusel by combining the flour, brown sugar, and cinnamon in a small bowl. Add the cold, cubed butter. Use a pastry blender, two forks, or your fingers to rub the butter into the dry ingredients until the mixture looks like coarse, pea-sized crumbs.

7-Seventh Step: Pour the cheesecake filling over the pre-baked crust. Sprinkle the streusel topping evenly over the filling, covering the entire surface.

8-Eighth Step: To prevent cracks, you can place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Carefully transfer this setup to the oven.

9-Ninth Step: Bake at 325°F (165°C) for 55 to 65 minutes. The cheesecake is done when the edges are set and puffy, but the center still jiggles slightly like gelatin when you gently shake the pan. It will continue to cook as it cools.

10-Final Step: Turn off the oven and crack the door open slightly. Let the cheesecake sit in the cooling oven for about one hour. This slow cooling helps prevent cracking. Afterward, run a thin knife around the edge of the pan to loosen the cake. Cool completely on a counter, then refrigerate for at least 6 hours or overnight before serving.