Preheat your oven to 325°F (162°C) and prepare the crust by crushing Oreos and mixing with melted butter. Press into a greased 9" springform pan and bake for 8 minutes. Let cool.

In a mixing bowl, beat softened cream cheese until creamy. Gradually add sugar, then sour cream and vanilla. Mix in eggs one at a time, then stir in espresso powder.

Pour filling into cooled crust and place in a water bath. Bake for 1 to 1.5 hours until center jiggles slightly. Cool in the oven for 1 hour with oven off.

Remove from water bath, cool on rack for 2 hours, then refrigerate for at least 6 hours or overnight.

For ganache, heat heavy cream until bubbling, pour over chocolate chips and espresso powder, stir until smooth, let cool slightly.

Whip heavy cream with powdered sugar and espresso powder until stiff peaks form. Spread or pipe over ganache.

Release cheesecake from the pan, slice and serve chilled.