Step 1Preheat oven to 325°. Grease an 8” or 9” springform pan with cooking spray and wrap bottom and sides of pan in foil.

Step 2Make crust: In a large bowl, stir together crushed chocolate cream cookies, melted butter, and salt (mixture should resemble wet sand). Press mixture into prepared pan and set aside.

Step 3Make cheesecake mixture: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, then sour cream, brewed coffee, flour, vanilla, and salt. Pour mixture over crust.

Step 4Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Transfer to refrigerator and cool completely, 3 hours up to overnight.

Step 5Make ganache: In a small saucepan over low heat, heat heavy cream and coffee. Place chocolate in a heat-proof bowl and pour in the heavy cream-coffee mixture. Let sit 3 minutes, then stir until creamy and no lumps remain.

Step 6Pour ganache over cooled cheesecake and top with chocolate shavings and chocolate espresso beans before slicing and serving.