Step 1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
Step 2
Stir graham cracker crumbs sugar and salt together in a bowl. Add melted butter using your fingers to combine until moistened. Pat the mixture into the bottom and halfway up the sides of the prepared pan. Place the pan onto a cookie sheet.
Step 3
Bake in the preheated oven until golden about 10 minutes. Set aside.
Step 4
Place chopped chocolate and butter for the ganache in a glass or metal bowl over simmering water; stir occasionally as it begins to melt. When almost melted slowly add cream and vanilla extract. Stir until smooth and completely melted. Pour ganache into the crust; spread evenly and set aside.
Step 5
Stir clear vanilla extract into whipping cream in a bowl. Sift in powdered sugar and beat using an electric mixer with a whisk attachment on medium speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for filling; refrigerate the rest until needed.
Step 6
Beat cream cheese in another bowl until smooth. Add milk and brewed coffee gradually scraping down the sides of the bowl occasionally. Turn off the mixer and use a whisk to combine smaller pieces of cream cheese with the milk.
Step 7
Combine pudding mix and ground coffee in a separate bowl; whisk into milk mixture. Whisk in reserved 1 1/2 cups of the whipped cream. Pour filling into a medium saucepan.
Step 8
Heat filling over medium-low heat. Whisk in beaten egg slowly; continue to whisk until you have a very thick custard 7 to 10 minutes. Do not allow to stick to the bottom of the pan. Remove from heat. Whisk pudding in the pan and run through a strainer into a bowl. Place a layer of plastic wrap directly onto the pudding and refrigerate to cool 30 to 40 minutes.
Step 9
Whisk pudding mixture again until smooth and pour into the pie shell on top of ganache. Top with remaining chilled whipped cream.
Step 9
Refrigerate for at least 4 hours to overnight. Remove from the refrigerator 1 hour before ready to serve. Garnish with chocolate curls.