Combine the chocolate wafer crumbs, pecans and butter then mix well. Press into the bottom and 1/2 up the sides of one 23cm springform tin.
In a large bowl, with an electric mixer on medium speed, beat together the cream cheese and brown sugar until fluffy. Beat in the eggs, vanilla and instant coffee until smooth and well blended, approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared base and smooth top.
Bake for 15 minutes then reduce oven temperature to 150 degrees C and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the centre. Let cake cool for 2 to 3 hours then refrigerate until well chilled, approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the tin and remove the cake from the springform tin. Slice and serve.