Combine crust ingredients, stirring until cookie crumbs are evenly moist.
Press into a 9” springform pan.
Place pan on a baking sheet and bake for 10 minutes. Cool to room temperature.
To make the filling:
Lower oven temperature to 325°F.
In a bowl using an electric mixer, beat cream cheese and Splenda Sweetener together until smooth. Add eggs, egg whites, cornstarch, and salt. Mix until smooth. Add sour cream and vanilla extract; mix until well blended.
Transfer about 1 cup of the batter to a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
Pour half of plain batter over crust. Top with half of the mocha batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters, swirling the top.
Bake for 45–50 minutes or until center is almost set.
Remove from oven and gently run a thin metal spatula around edge of pan to loosen cheesecake (this helps prevent cracking). Let cool 20–25 minutes, then cover and refrigerate for 4 hours or overnight.
