1- Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.

2- Combine crushed chocolate sandwich cookie crumbs and melted butter and press mixture into the bottom and up the sides of the pan.

3- Bake crust for 8-10 minutes then cool. Wrap outside of pan with foil to prevent water in water bath.

4- Lower oven temperature to 300°F.

5- Beat cream cheese, sugar, and flour on low speed until smooth. Add sour cream and mix well.

6- Dissolve espresso powder in hot water and add coffee mixture plus vanilla extract to cream cheese mixture.

7- Add eggs one at a time, mixing slowly. Scrape bowl sides to combine evenly.

8- Pour filling into crust-lined pan.

9- Place springform pan inside a larger pan and fill the larger pan halfway with warm water, keeping water below foil edge.

10- Bake for 1 hour 15 minutes until the center is set but still jiggly.

11- Turn off oven and leave door closed for 30 minutes.

12- Crack door open and let cheesecake cool for another 30 minutes to prevent cracking.

13- Remove from oven and water bath, then refrigerate for 5-6 hours or overnight until firm.

14- To make ganache, microwave heavy cream until it just begins to boil. Pour over chocolate and let rest 2-3 minutes, then stir until smooth.

15- Spread ganache evenly over cheesecake and chill.

16- Whip cold heavy cream, powdered sugar, espresso powder, and vanilla on high until stiff peaks form.

17- Pipe whipped cream around the edges of the cheesecake and serve.