Preheat your oven to 350°F (180°C) and make sure the rack is set in the middle.

Add the cookies to a food processor or blender and pulse until they’re nice and fine. Transfer the crumbs to a large bowl, then pour in the melted butter and stir until everything looks evenly coated.

Press the buttery cookie mixture firmly into the bottom and just a little up the sides of a 9-inch springform pan. You can use the bottom of a measuring cup to make it even, or just use your fingers if you prefer.

Place the pan on a baking sheet and bake for 10 minutes at 350°F (180°C). Once it’s done, take it out and let it cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until it’s smooth and creamy. Next, add the sugar and cornstarch, then switch to medium speed and mix for about 4 minutes.

Add a pinch of salt and the vanilla extract, beating after each addition. Then, add the eggs one at a time, mixing for about a minute after each one. Once the eggs are in, add the sour cream and heavy cream, and beat until everything is well combined.

Finally, mix in the espresso powder until fully blended. Scrape down the sides and bottom of the bowl to make sure every bit of cream cheese is mixed in evenly.

Lower your oven temperature to 325°F (160°C).

Wrap the outside of your springform pan in three layers of aluminum foil, making sure no part of the pan is exposed. If you like, you can also use a slow cooker liner instead.

Place the foil-wrapped pan in a large, deep roasting pan. Boil 2 quarts of water while you get the cheesecake ready.

Pour the cheesecake filling over the cookie crust in the springform pan and smooth the top with a rubber spatula.

Carefully place the roasting pan with the cheesecake in the oven. Slowly pour the hot water into the roasting pan until it comes halfway up the side of the springform pan.

Bake at 325°F (160°C) for 80-90 minutes. The edges should be set and lightly golden, while the center should be firm but still slightly wobbly. If the top starts to brown too much, gently cover it with foil.

Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about an hour as it gradually cools, this helps prevent cracks.

Finally, cover the top with a paper towel to catch condensation, then wrap in foil and chill in the refrigerator overnight for the perfect set cheesecake.

Chop the chocolate into small pieces and place them in a heatproof bowl.

In a saucepan over medium heat, warm the cream until it’s just about to simmer, but don’t let it boil. Stir in the espresso powder until it dissolves.

Pour the hot cream over the chopped chocolate and let it sit for 5 minutes without stirring.

After 5 minutes, whisk the mixture until it’s completely smooth.

Pour the ganache over your cooled cheesecake and smooth it out with a spatula if needed. Place the cheesecake in the refrigerator for about 15 minutes to let the ganache set before slicing and serving.

Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Eat soon, because the crust may get soggy over time.

Freezing: Freeze cheesecake uncovered for 1 hour, then wrap tightly. For a whole cheesecake, use plastic wrap and foil, then put in a freezer bag or container. For slices, wrap in plastic and store in a sealed container. Freeze up to 3 months. Thaw in the fridge overnight before serving.