Preheat your oven to 325°F. Line the bottom of your springform pan with parchment paper. Wrap the outside of the pan tightly with aluminum foil (this keeps water from sneaking in during the water bath).

Mix your cookie crumbs, melted butter, sugar, and salt until they look like wet sand. Press the mixture firmly into the bottom of your springform pan. Bake for 10 minutes and set aside.

Beat the cream cheese until it’s silky. Add sugar and beat again. Add the eggs one at a time. Mix in the heavy cream, flour, salt, vanilla, espresso, and espresso powder. The batter should be creamy, glossy, and lightly tan.

Pour the filling into your crust. Tap the pan on the counter to release any bubbles.

Place your springform pan into a larger roasting pan. Pour hot water around it, about halfway up the sides. This keeps the cheesecake from cracking and helps it bake evenly.

Bake for 60–70 minutes. The center should jiggle slightly but not be liquid.

Turn off the oven, crack the door, and let it sit inside for about 30 minutes. Then remove it and let it cool fully on a rack. Refrigerate for at least 4 hours—but overnight is best.

Top with whipped cream, cocoa dust, or chocolate shavings. Slice gently and serve cold.