Preheat the oven to 350 degrees F. For the Crust: Mix graham crackers, butter and sugar together and press into bottom of an 8-inch pie pan. Bake for 10 minutes. Let cool. Sprinkle 1/4 cup of the coffee on the crust.
For the Filling: Blend together the cream cheese, eggs, sugar, and vanilla until creamy. Add the crushed chocolate covered nuts, and stir until blended well.
For the Topping: Mix together the yogurt and coffee syrup and mix well.
Spoon the first mixture into the cooled pie pan. Drop spoonfuls of the second mixture over the first mixture. Gently swirl. Bake in oven for 25 minutes.
Syrup:
1/2 cup Kona coffee, strongly brewed
1 cup sugar
Combine the coffee and sugar in a saucepan. Cook until all sugar is dissolved. Let cool a little.
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It's a very rich, delicious cheesecake, especially for the coffee lovers.
> > - substitutions you had to make and why/ Kona coffee beans, dark chocolate macadamia flavored, were not easy to find, had to use regular dark roast coffee beans.Kona coffee syrup unable to find, used Kahlua coffee syrup.
> > - were instructions easy to follow/ pretty clear except baking time should have read 1 hour 25 min. and the syrup should note to keep stirring to avoid burning.
> > - did you/your family enjoy the recipe/ Yes
> > - any other comments you would like to include/ would go great with a latte or girls night out. Because of the large amounts of sugar and coffee it carmelized richly, prepare for a mouthful of flavor.
Majestic Kona Coffee Cheesecake 
