Preheat your oven to 350°F (175°C). Prepare your 9-inch springform pan.

Combine graham cracker crumbs, melted unsalted butter, granulated sugar, and vanilla extract. Press the mixture into the bottom of the springform pan and bake for 10 minutes. Allow it to cool completely.

Beat softened cream cheese with an electric mixer on medium speed until smooth. Gradually add in sugar and vanilla extract, mixing until blended.

Dissolve espresso powder in hot water and pour into the cream cheese mixture, mixing thoroughly.

With the mixer set to low speed, add the eggs one at a time, mixing until fully incorporated.

Fold in sour cream and heavy cream until the mixture is smooth. Avoid overmixing.

Pour the cheesecake filling over the cooled crust. Bake wrapped in aluminum foil in a water bath for 60-70 minutes, until edges are set.

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Cool to room temperature, then refrigerate for at least 4 hours.

To make the ganache, heat heavy cream until simmering, pour over chopped chocolate, and stir until smooth. Set aside.

Pour the chocolate ganache over the chilled cheesecake and garnish with chocolate shavings or espresso beans if desired.