Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed chocolate cookies with melted unsalted butter until well blended. Press this mixture evenly into the bottom of a 9-inch springform pan to create a sturdy crust. Bake for 8-10 minutes until set and fragrant, then remove from the oven and allow to cool slightly while you prepare the filling.

In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Gradually mix in the granulated sugar until well combined. Add the eggs one at a time, mixing on low speed after each addition. Incorporate the vanilla extract, sour cream, and strong brewed espresso, blending until smooth. Gently fold in the all-purpose flour until just combined.

Wrap the springform pan tightly with aluminum foil to prevent water from getting in. Place the wrapped pan in a larger baking dish, and fill the dish with hot water halfway up the sides of the springform pan. Bake in the preheated oven for 60-70 minutes, until the edges are set and the center is slightly jiggly. Once baked, turn off the oven and let the cheesecake cool inside for 1 hour.

To prepare the ganache, heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over the semi-sweet chocolate chips in a separate bowl and let it sit for 5 minutes to melt. Stir the mixture until smooth, then add in a splash of espresso for extra flavor. Allow it to cool slightly before gently pouring the ganache over the cooled cheesecake.

Refrigerate the Espresso Coffee Cheesecake for at least 4-6 hours, or preferably overnight, to let it set completely. Before serving, garnish with whipped cream, chocolate shavings, and coffee beans for an enticing touch.