Step 1: Prepare the Crust

Preheat the oven to 325°F (160°C).

In a medium bowl, mix cookie crumbs, sugar, and melted butter until evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 8–10 minutes, then cool slightly.

Step 2: Make the Filling

Beat cream cheese with an electric mixer on medium speed until smooth (about 2 minutes).

Gradually add sugar; beat until fluffy.

Mix in sour cream, flour, and vanilla extract.

Add espresso powder and melted chocolate; blend until smooth.

Add eggs one at a time, mixing on low after each addition.

Step 3: Assemble and Bake

Pour the filling over the crust.

Wrap the pan’s bottom in foil and place in a roasting pan.

Pour hot water into the pan, halfway up the cheesecake sides.

Bake for 55–65 minutes, until edges are set and center slightly jiggles.

Turn off oven, crack door, and let cool inside for 1 hour.

Step 4: Chill and Set

Cool completely at room temperature.

Cover and refrigerate for at least 4 hours or overnight for best texture.

Step 5: Make the Mocha Topping (Optional)

Whip heavy cream, cocoa powder, coffee granules, and powdered sugar until soft peaks form.

Spread or pipe over chilled cheesecake.

Garnish with chocolate shavings or a dusting of cocoa powder.