A rich and creamy espresso-infused cheesecake with a chocolate cookie crust, perfect for coffee lovers.

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, mix chocolate cookie crumbs and melted butter. Press mixture into the bottom of the pan to form a crust. Bake for 10 minutes and let cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, heavy cream, flour, espresso powder, vanilla extract, and salt until fully combined.
Pour the filling over the cooled crust and smooth the top.
Bake for 55–65 minutes or until the center is just set and slightly wobbly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
Serve chilled. Garnish with whipped cream or chocolate shavings if desired.