Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed chocolate cookies with melted unsalted butter and press the mixture firmly into the bottom of a greased springform pan. Bake for 8–10 minutes, then let cool completely.

In a large mixing bowl, beat cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing after each addition. Blend in vanilla extract, sour cream, and cooled espresso. Fold in all-purpose flour.

Pour the filling over the cooled crust, wrap the springform pan in aluminum foil, and place it in a larger pan filled with hot water. Bake for 60–70 minutes. Turn off the oven and let cool inside for about an hour.

While cooling, prepare the ganache by heating heavy cream until just simmering. Pour it over the chocolate chips and stir until smooth. Mix in additional brewed espresso.

Pour the ganache over the cheesecake, cover with plastic wrap, and refrigerate for at least 4–6 hours or overnight before serving.