Preheat oven to 350 degrees.
Combine crumbs and butter in a medium bowl and mix well with a fork.
Press into a 9-to 10-inch spring-form pan. Bake 10 minutes and set aside.
Reduce oven temperature to 300 degrees.
In mixer bowl using flat beater, thoroughly cream room temperature cream cheese, sugar, flour and salt. Stop the mixing several times to scrape down bowl and beater, making sure there are no lumps.
With beater on slow, add eggs, one at a time, and mix until smooth.
Divide batter into two parts. To the first part, add lemon juice and rind. Mix well. Pour into bottom of prepared spring-form pan.
To the second part, add coffee granules and cocoa. Mix well. Once mixed, pour the second part into center of the lemon portion. The coffee/cocoa portion should not reach the edge of the pan. It is a two-tone cheesecake.
Bake 45 minutes. It is done when the center is soft but does not wobble. Turn oven off, leaving the oven door ajar, and allow cake to cool in oven for approximately 2 hours.
Before serving, leave in the pan and chill for at least 2 hours, preferably overnight, or wrap and freeze.
When ready to serve, use knife to loosen crust from sides of spring form pan. Remove the sides but leave on the pan bottom.