Mix crust ingredients in a medium bowl or directly in a pie pan.
Press crust mixture evenly into pie pan.
In large bowl, beat cream cheese and sugar until well blended.
Add eggs and coffee extract and mix until blended in.
Pour filling mixture on top of prepared unbaked crust.
Bake at 350°F for 35 to 40 minutes or until center is just slightly jiggly.
Remove from oven and cool on a wire rack.
Chill for at least 3 hours in the refrigerator.
Just before serving, melt ganache ingredients together in microwave and drizzle on top.
About 2 tablespoons of instant coffee can be used instead of the coffee extract.The crust can be left off if desired to save carbs. Just bake the filling directly in the pan.To ensure the cheesecake isn't overcooked, remove it before it sets completely. The center of the pie should still be a little wiggly. Instead of ganache, a light dusting of cocoa powder can be used to top off the cheesecake. Shavings of low carb chocolate bars can also be used for garnish.