Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, sugar, and vanilla extract until blended. Press into a 9-inch springform pan and bake for about 10 minutes until lightly golden. Let cool completely.

In another bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until combined. Dissolve espresso powder in hot water and blend into cream cheese mixture. Add eggs one at a time, mixing on low speed, then add sour cream and heavy cream until smooth.

Pour cheesecake filling over the cooled crust, smoothing the top. Wrap the springform pan in foil and place in a larger dish with hot water halfway up the sides. Bake for 60-70 minutes until the edges are set and the center jiggles slightly. Turn off oven and leave cheesecake inside for 1 hour with the door ajar.

After an hour, remove cheesecake from oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight.

Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate, stirring until melted and smooth. Add espresso powder and sugar, stirring to combine.

Pour ganache over the chilled cheesecake, spreading evenly. Chill until ready to serve. Garnish with chocolate shavings and espresso beans.