Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed chocolate cookies with melted unsalted butter until fully coated. Press the mixture into a greased 9-inch springform pan and bake for 8–10 minutes.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, mixing well. Add eggs one at a time, then mix in sour cream, vanilla extract, and cooled espresso. Finally, gently fold in the sifted flour.

Wrap the springform pan with foil and place it in a larger pan filled with water. Bake for 60–70 minutes or until the edges are set.

Heat heavy cream until simmering. Pour over the chocolate chips in a bowl and stir until smooth. Mix in remaining espresso. Let it cool before pouring over the cheesecake.

Pour the ganache over the cheesecake and refrigerate for at least 4–6 hours. Garnish with whipped cream and chocolate shavings before serving.