Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes or until lightly golden. Allow the crust to cool completely before adding the filling.

In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add granulated sugar and continue mixing. Dissolve the espresso powder in a small amount of hot water; then incorporate it into the cream cheese mixture along with vanilla extract. Add eggs one at a time on low speed, blending until incorporated. Finally, mix in the sour cream and heavy cream until silky smooth.

Carefully pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. To prevent cracks, use a water bath: wrap the springform pan in aluminum foil and place it in a larger baking pan filled with hot water. Bake in the preheated oven for 60 to 70 minutes, until the edges are set and the center has a slight jiggle. Once done, turn off the oven and crack the door to cool gradually.

Leave the cheesecake in the turned-off oven with the door ajar for about 1 hour to prevent sudden temperature changes. Afterward, transfer it to a wire rack and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to firm up and flavors to develop beautifully.

In a small saucepan over low heat, warm the heavy cream until just simmering. Pour the hot cream over chopped semi-sweet chocolate in a mixing bowl, adding a touch of espresso powder. Stir until the mixture is completely smooth and glossy. Allow the ganache to cool slightly before pouring it over the chilled cheesecake, spreading it evenly across the top for a lustrous finish.