1️⃣ Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil.

2️⃣ Mix cookie crumbs, melted butter, and salt. Press evenly into the bottom of the pan. Bake crust for 10 minutes, then let cool.

3️⃣ In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed.

4️⃣ Beat in sour cream, flour, vanilla, and dissolved espresso. Finally, stir in heavy cream until just combined.

5️⃣ Pour filling over crust. Place pan in a larger roasting pan and pour hot water around it to make a water bath.

6️⃣ Bake 55–65 minutes, until edges are set but center still jiggles slightly. Turn off oven and let cheesecake cool inside for 1 hour.

7️⃣ Chill at least 4 hours or overnight. Before serving, dust with cocoa and garnish with chocolate curls if desired.