Preheat oven to 325°F.
Add approximately an inch of water to the bottom of a double boiler and melt one cup of white chocolate chips on medium-low heat. Stir every few minutes. If steam starts escaping, reduce heat to avoid getting moisture in the chocolate.
When the chocolate is smooth, remove from heat and stir in 2 tablespoons of melted butter. Set aside for about 10 minutes to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, combine the somewhat-cooled chocolate mixture with the room temperature Neufchatel cheese, sugar, coffee reduction*, and sea salt.
Use the paddle attachment to beat on low speed until smooth and creamy. Do not overmix. Scrape down the sides of the bowl periodically to ensure all the ingredients are well combined.
Transfer the filling to the springform pan and use a small offset spatula to smooth it out evenly on top of the crust.
Place the springform pan on a baking sheet and bake for 35 minutes. Do not open the oven at all during this time!
Turn off the oven and let the cheesecake rest in the oven for another 30 minutes. Still do not oven the door!
Remove cheesecake from oven and allow it to cool on a wire rack for 30 minutes before refrigerating for at least 3 hours.