Preheat oven to 325°F (163°C). Grease a 9-inch springform pan, line the bottom with parchment, and wrap the outside tightly with foil for a water bath.

Pulse cookies in a food processor until fine crumbs form. Mix with melted butter and salt until it resembles wet sand.

Press the crumb mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool.

Beat room-temperature cream cheese until smooth. Add sugar and beat for 1 minute.

Mix in sour cream, vanilla extract, and the dissolved espresso powder until smooth.

Add eggs one at a time on low speed, mixing just until combined. Do not overmix.

Pour filling over the crust. Place pan in a roasting pan and add boiling water until 1 inch up the sides of the springform pan.

Bake for 60-70 minutes until edges are set but the center still jiggles slightly.

Turn oven off, crack the door, and let cool inside for 1 hour. Remove, run a knife around the edge, and cool completely on a wire rack before refrigerating for at least 6 hours.

Make ganache by pouring heated heavy cream over chocolate chips. Let sit for 5 minutes, then whisk until smooth. Cool slightly.

Pour ganache over the chilled cheesecake, letting it drip down the sides. Garnish immediately with coffee beans and chocolate shavings.