Crust: Mix graham cracker crumbs,sugar, butter, and instant coffee. Divide the crumb mixture evenly between 4 (9-inch) spring form pans. Press firmly. Bake at 325°F for 10 minutes. Cool on wire racks while preparing filling.

Filling: Place cream cheese in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in coffee on low speed.

Divide the batter over each crust. Place each pan on large sheet of foil; wrap foil tightly around side of pan. Place spring-form pans in full-size hotel pans, then place on oven racks. Fill each hotel pan with hot water.

Bake at 325°F for 1 hour 20 minutes to 1 hour 35 minutes or until centers are almost set. Cool slightly. Run metal spatula around rim of each pan to loosen cake; cool completely before removing rim of pan. Refrigerate 4 hours or overnight.