Step 1: Prepare the Crust

1. Crush the graham crackers into fine crumbs.
2. Mix with cocoa powder and melted butter until the mixture resembles wet sand.
3. Press firmly into the bottom of a springform pan.
4. Chill in the fridge while preparing the filling.

Step 2: Make the Filling

1. Beat cream cheese until smooth and fluffy.
2. Add sugar and beat again until fully incorporated.
3. Stir in the vanilla extract and dissolved espresso for that bold coffee flavor.
4. Add eggs, one at a time, beating gently after each addition until just combined.
5. Finally, mix in the sour cream and heavy cream until silky smooth.

Step 3: Bake the Cheesecake

1. Preheat oven to 325°F (163°C).
2. Pour the filling over the chilled crust.
3. Wrap the pan in foil and place it into a larger roasting pan.
4. Add hot water to the roasting pan to create a water bath (this keeps the cheesecake moist and crack-free).
5. Bake for 60-70 minutes, until the center is just set but slightly jiggly.

Step 4: Cool & Chill

1. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
2. Transfer to the fridge to chill for at least 6 hours (overnight is even better).

Step 5: Decorate & Serve

1. Pipe whipped cream around the edges and sprinkle with chocolate shavings or a light dusting of cocoa powder.
2. Slice and serve your café-worthy cheesecake!