1. Preheat the oven to 325°F and wrap the outside of a 9-inch springform pan tightly with foil.

2. Mix the chocolate cookie crumbs with melted butter until evenly moistened.

3. Press the crust mixture firmly into the bottom of the pan and bake for 10 minutes, then let it cool.

4. Beat the softened cream cheese until smooth and creamy, scraping the bowl as needed.

5. Add granulated sugar and brown sugar, then mix until combined.

6. Mix in sour cream, Kahlua, vanilla extract, espresso powder, cornstarch, and salt until smooth.

7. Add the eggs one at a time on low speed, mixing just until each egg disappears.

8. Pour the filling over the cooled crust and smooth the top.

9. Place the pan in a roasting pan and add hot water around it to create a water bath.

10. Bake for 60 to 70 minutes, until the edges are set and the center still has a gentle wobble.

11. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

12. Cool to room temperature, then refrigerate for at least 6 hours or overnight.

13. Heat the heavy cream until steaming, pour it over the chopped chocolate, let it sit for 2 minutes, then stir until smooth.

14. Spread the ganache over the chilled cheesecake.

15. Decorate with whipped cream and chocolate shavings before slicing and serving.