Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix the chocolate cookie crumbs, melted butter, and sugar until well combined.
3. Press the mixture evenly into the bottom of the prepared pan.
4. Bake for 10 minutes, then remove from the oven and let cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
2. Add the vanilla extract and mix until incorporated.
3. Add the eggs one at a time, beating on low speed to avoid overmixing.
4. Mix in the sour cream, heavy cream, flour, espresso powder, and salt until fully combined.
5. Pour the cheesecake batter over the cooled crust and spread evenly.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish.
2. Fill the outer dish with about 1 inch of hot water to create a water bath.
3. Bake for 55-65 minutes, or until the center is slightly jiggly but set around the edges.
4. Turn off the oven and crack the door open slightly, letting the cheesecake cool inside for 1 hour.
5. Remove from the oven and refrigerate for at least 6 hours (or overnight).

Step 4: Prepare the Whipped Topping (Optional)

1. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled cheesecake and garnish with cocoa powder or chocolate shavings.