To make crust, stir together crushed cookies and melted butter in a small bowl, until well-combined. Press crumb mixture evenly into bottom of a 9-inch springform pan. In a large bowl, combine cream cheese, brown sugar and cornstarch. Beat with mixer until smooth. Add eggs and egg yolk one at a time, beating well after each addition. Stir in sour cream and vanilla. Stir together instant coffee and hot water; set aside. Place 3/4 cup cream cheese mixture in a small bowl. Add dissolve coffee. Stir in sugar. Stir chocolate chips and corn syrup into remaining cheese mixture. Pour 1/2 of chocolate mixture over crust. Spoon 1/2 of coffee mixture over chocolate mixture. Pour remaining chocolate mixture over coffee mixture. Spoon on remaining coffee mixture. Swirl a knife handle through filling to create a marbling effect. Bake at 350 for 15 minutes. Lower temperature to 225 and bake 1 hour and 10 minutes longer or until center no longer looks wet. Remove cake from the oven and run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 minutes. Chill uncovered, onvernight.