Preheat your oven to 325°F (162°C) and prepare a 9-inch springform pan by spraying with nonstick baking spray.

Crush the Oreo cookies into fine crumbs and mix with melted butter. Press into the base of the springform pan. Bake for 8 minutes and let cool.

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

Pour the cheesecake filling over the cooled crust. Create a water bath by placing it in a larger baking dish filled with hot water. Bake for 1 hour and 20 to 45 minutes.

Turn off the oven, leaving the cheesecake inside for an hour. Then cool to room temperature for 2 hours and refrigerate for at least 6 hours.

Heat the heavy cream for the ganache until steaming. Pour over chocolate chips and espresso powder. Stir until smooth and let cool slightly.

Pour the ganache over the chilled cheesecake and spread evenly. Let it set for at least 15 minutes.

Whip heavy cream until soft peaks form. Gradually add sugar and espresso powder, whipping to stiff peaks.

Slice the cheesecake and serve topped with whipped cream, optionally garnishing with chocolate-covered espresso beans or cocoa powder.