Preheat your oven to 325°F (160°C).

In a medium mixing bowl, combine the chocolate cookie crumbs, 1/4 cup sugar, and melted butter. Stir until well combined and resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy using an electric mixer on medium speed for about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition, then sprinkle in the vanilla extract and mix until fully incorporated.

Add the sour cream and brewed espresso to the cream cheese mixture, blending until smooth. Gently fold in the chocolate chips.

Pour the filling over the prepared crust and smooth the top with a spatula.

Bake in the preheated oven for about 55-60 minutes, until the center is set but still slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for an hour.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Once chilled, release the cheesecake from the springform pan, slice, and serve.