Preheat the oven to 325°F (163°C). Lightly grease and line the bottom of a springform pan. Optionally line the sides for a clean finish.

Bring a pot of water to a simmer for your water bath.

In a food processor, pulse the Oreo cookies to achieve fine crumbs. Add the instant espresso powder and melted butter, pulsing until combined. Press the mixture into the bottom of the 9” springform pan.

Chill the crust in the fridge while preparing the cheesecake filling.

Mix 3 tablespoons of instant espresso powder with warm water and let it cool slightly. Combine with sour cream and heavy cream until smooth.

Beat the cream cheese on low speed until silky. Gradually add the sugar, scraping the sides as necessary until glossy.

Incorporate the espresso mix and vanilla until smooth. Add the eggs one at a time, mixing gently just until combined.

Pour the cheesecake filling into the chilled crust. Place into a larger roasting pan and add simmering water for a water bath.

Bake for 65-75 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle.

Turn off the oven, crack the door, and let the cheesecake cool inside for an hour.

Remove from the oven and water bath, let it cool on a rack for another hour. Cover with plastic wrap and chill in the fridge for at least 6 hours or overnight.

For the ganache, heat heavy cream until simmering, pour over chocolate chips and let melt. Stir until smooth.

Spread ganache over the chilled cheesecake and top with chocolate shavings if desired. Return to the fridge for 15-20 minutes to set.