Preheat your oven to 325°F (160°C). Combine crushed chocolate cookies with melted unsalted butter until well blended. Press firmly into the bottom of a springform pan. Bake for 8-10 minutes until set, then cool completely.

In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and mix until combined. Add room temperature eggs one at a time. Stir in vanilla, sour cream, and brewed espresso. Fold in flour gently.

Wrap the bottom of the springform pan with foil to prevent water leakage. Place in a larger roasting pan and fill with hot water halfway up the sides. Bake for 60-70 minutes until edges are set and center is slightly jiggly. Turn off the oven and let cool in the oven for another hour.

For the ganache, heat heavy cream in a saucepan until simmering. Pour over chocolate chips, let sit for a minute, then stir until smooth. Blend in brewed espresso and let cool slightly before pouring over the cheesecake.

Refrigerate for at least 4-6 hours or preferably overnight. Garnish with whipped cream, chocolate shavings, and coffee beans before serving.