Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
2. In a medium bowl, combine the crushed cookies with melted butter until evenly moistened.
3. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
4. Bake for 8–10 minutes, then remove from the oven and set aside to cool while you prepare the filling.

Step 2: Make the Espresso Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Scrape down the sides as needed.
2. Gradually add the granulated sugar, beating until fully incorporated.
3. Add the eggs, one at a time, mixing well after each addition. Avoid overmixing to prevent air bubbles.
4. Stir in the vanilla extract, sour cream, and cooled espresso, mixing until smooth.
5. Sift in the flour and fold it into the batter gently to avoid overworking.
6. Pour the cheesecake filling over the cooled crust and spread evenly with an offset spatula.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan tightly with aluminum foil and place it in a large roasting pan.
2. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. This water bath will prevent cracks in the cheesecake.
3. Bake for 60–70 minutes, or until the edges are set but the center is slightly jiggly.
4. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent sinking.

Step 4: Add the Ganache Topping

1. In a small saucepan, heat the heavy cream over medium heat until just simmering (do not boil).
2. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2–3 minutes.
3. Stir until the chocolate is completely melted and smooth, then mix in the brewed espresso.
4. Allow the ganache to cool slightly before pouring it over the cooled cheesecake. Spread evenly with an offset spatula.

Step 5: Chill and Serve

1. Refrigerate the cheesecake for at least 4–6 hours or overnight to set completely.
2. Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate.
3. Garnish with whipped cream, chocolate shavings, and coffee beans for an elegant touch.