Preheat your oven to 325°F (163°C). In a mixing bowl, combine crushed chocolate sandwich cookies with melted unsalted butter, stirring until the mixture resembles wet sand. Firmly press this mixture into the bottom of a springform pan and bake for 10 minutes until set. Allow the crust to cool completely before adding the filling.

In a large mixing bowl, beat softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and cornstarch, mixing until fully combined. Add eggs one at a time, ensuring each is incorporated before adding the next.

In another bowl, whisk together heavy cream, sour cream, instant espresso powder, and vanilla extract until smooth. Gently fold this coffee mixture into the cheesecake batter.

Pour the creamy filling over the cooled crust. Place the pan in a larger baking dish filled with hot water and bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.

After an hour of cooling in the oven, remove the cheesecake from the water bath and refrigerate for 6 hours or overnight.

In a chilled mixing bowl, whip heavy cream until soft peaks form. This decadent topping adds a luxurious finish.

Once chilled, dust the top with cocoa powder and decorate with chocolate shavings or whole coffee beans. Slice and serve your Coffee Cheesecake.