• Preheat the oven to 350º (180°C).

For the cheesecake swirl:

• Mix 12 ounces cream cheese, ¼ cup sugar, 1 egg and 1 teaspoon vanilla extract in a small bowl. Reserve.

For the cake:

• Grease with 2 tablespoons shortening a bundt cake pan and coat it with flour, shaking off excess.
• In a medium bowl, mix ¾ cup unsweetened cocoa powder with ¼ cup water and ½ cup prepared coffee. Stir and reserve.
• In a large bowl beat ¾ cup unsalted butter and gradually add 1 ¾ cups sugar. Beat until very creamy, about 3 minutes.
• Add 3 eggs, one at a time, mixing well after each addition. Beat for 1 minute after the last one is added.
• Add 2 teaspoons vanilla extract and ¾ cup sour cream to the chocolate mixture and mix.
• Sift 2 ¼ cups all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
• Add dry ingredients in three additions to the butter mixture, alternating with the chocolate mixture in two additions. Don't worry if the batter looks a bit curdled at times.
• Pour ⅓ of the batter into the  prepared pan, smooth top. 
• Spoon ½ of the cream cheese mixture, trying no to let it overflow to the sides. Marble slightly.
• Spoon another ⅓ of the chocolate batter on top, spreading it to cover the white batter. Some white spots might remain, don't fret about it. Marble lightly.
• Cover with the remaining chocolate cake batter. 
• Bake 50 to 60 minutes or until a cake tester or toothpick comes out clean. This is a large cake and can take longer depending on your oven and bundt pan.
• Let cool for about 15-20 minutes on a wire rack, and carefully remove it from the pan. It's still hot and tender, so make sure it's not stuck by slightly shaking the pan; you'll feel the cake is loose. Return it to the wire rack and cool completely.
• Pour glaze slowly over cake and let it drip down the sides.

For the glaze:

• Mix ½ cup sour cream, 1 ¼ cup powdered sugar, and ¼ teaspoon vanilla extract in a small bowl until smooth.