Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar while mixing, then add eggs one at a time. The filling should be smooth without lumps.

Stir in vanilla extract and cooled espresso. Add sour cream and sift in flour, mixing carefully to avoid overmixing.

Pour the filling over the cooled crust and bake for 50-60 minutes until edges are set and center is slightly jiggly. Let cool in oven for 1 hour.

Transfer to the refrigerator and chill for at least 4 hours or overnight. Top with whipped cream and garnish before serving.