Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by lightly greasing it.

In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated. Press this mixture into the bottom of the prepared springform pan, creating a firm and even base.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.

Add each egg one at a time, mixing well after each addition. Then, add the flour, espresso powder, and vanilla extract. Beat until the mixture is smooth and no lumps remain.

Pour the cream cheese mixture over the cookie crust in the springform pan, smoothing the top with a spatula.

Place the cheesecake in the oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about an hour.

After an hour, remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to fully set.

Once chilled, garnish with chocolate ganache or whipped cream, and dust with cocoa powder before slicing. Enjoy!