Preheat your oven to 350°F (175°C) and gather a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until blended. Press mixture into the prepared pan, ensuring it's even. Bake for 10 minutes until golden. Allow to cool completely.

Using a mixer, beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla, mixing until well combined. Dissolve espresso powder in hot water, then blend into cream cheese mixture. Add eggs one at a time, mixing on low. Finally, incorporate sour cream and heavy cream until smooth.

Pour cheesecake filling over cooled crust. Wrap the springform pan in aluminum foil and place in a larger baking dish with hot water. Bake for 60-70 minutes until edges are set but center remains slightly jiggly. Turn off the oven, leaving the cheesecake inside to cool for an hour.

After an hour, let the cheesecake cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

In a saucepan over low heat, warm heavy cream until it simmers. Pour it over chopped chocolate in a bowl. Stir until melted and smooth. Add espresso powder and sugar.

Pour ganache over chilled cheesecake and spread evenly. Refrigerate for at least 30 minutes to set. Garnish with chocolate shavings and espresso beans before serving.