Prep in advance: Allow the cream cheese to sit out until it reaches room temperature. Dissolve the coffee into the boiling water and let sit to cool.

Preheat the oven to 400 degrees Fahrenheit. Spray an eight-inch springform pan with a light cooking spray. Prepare the crust in the springform pan and allow it to cool.

Beat the cream cheese on low until very smooth.

Add sugar, cornstarch and kosher salt. Mix on low until well combined. Be sure to scrape the bowl part way through mixing.

With the mixer on low, add in eggs and yolks, one at a time. Allow each to incorporate before adding the next. Scrape the bowl.

With mixer on low, slowly add the heavy cream, milk and prepared coffee. Scrape the sides and continue mixing until the whole mixture is uniform in color. Any clumps that won’t mix in should be removed at this point. If you were careful with mixing and scraping, there shouldn’t be any.

Spread the mini chocolate chips evenly over the cooled graham crust. Gently pour the cheesecake mixture over the crust. It’s ok that the chocolate moves around a little. If you pour too fast, it will pile up the chips on only one spot.

Bake the cheesecake at 400 degrees for 15 minutes, then reduce the heat to 250 and allow the cheesecake to continue baking for 60 minutes. The cheesecake is done when fully set.

Allow the cheesecake to cool before removing the sides of the springform pan. First, pop open the latch on the pan, then gently loosen the cheesecake from the edges with a butter knife, then remove the outer ring. Use an offset spatula to gently loosen the cheesecake from the bottom of the pan before sliding onto a serving plate.