Mix graham crumbs with melted butter. Lay nicely on the bottom of the 13 x 9 baking pan. Bake for 10 minutes.
In a small glass dissolve 1 Tbsp. instant coffee with 4 Tbsp. hot water.
In a medium bowl beat with electric mixer 3 pkg. of cream cheese with sugar. Add half of the dissolved instant coffee essence. Add eggs, one at a time and mix on low speed until everything will become creamy.
Pour on crust and bake for 30 minutes.
Remove from oven and cool off completely. About 2 hours.
In a medium bowl beat remaining 1 package of cream cheese, warm milk and another half of the dissolved instant coffee essence. Add instant pudding. Mix until all ingredients are well combined.
Add cool whip (truwhip) and mix everything well.
Spread the mousse over baked cheesecake.
Refrigerate overnight or at least 4 hours before serving.