Preheat your oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow it to cool.

In a large mixing bowl, beat the softened cream cheese until it’s super smooth. Gradually add in the sugar, continuing to beat until fluffy.

Add eggs one by one, mixing thoroughly after each addition for even incorporation.

Next, swirl in the sour cream, vanilla extract, and brewed espresso until everything is well-blended.

Pour this luxurious mixture over the cooled crust in the springform pan.

Bake in your preheated oven for 55-60 minutes, or until the edges are set while the center retains a slight jiggle.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour.

Remove it from the oven and let it cool at room temperature for one hour before transferring it to the refrigerator for a minimum of 4 hours or preferably overnight.

To make the ganache, heat the heavy cream in a saucepan until it simmers, then pour it over the chopped chocolate. Stir until it’s silky smooth and let it cool slightly.

Once your cheesecake has set, pour the coffee ganache on top, spreading it evenly across the surface.

Chill again for at least 30 minutes before slicing and serving.