Preheat the oven to 325°F (163°C).

Crush the chocolate sandwich cookies into fine crumbs and combine with the melted butter.

Firmly press the mixture into the bottom of a springform pan to create an even crust.

Beat the softened cream cheese until completely smooth.

Gradually add the sugar and cornstarch, mixing until creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream, heavy cream, instant espresso powder, and vanilla extract until fully combined.

Pour the Coffee Cheesecake filling over the prepared crust and smooth the top.

Bake for about 55 minutes or until the edges are set and the center has a slight jiggle.

Cool at room temperature before refrigerating for at least 4 hours, preferably overnight.

Whip the heavy cream until soft peaks form, adding powdered sugar if desired.

Spread the whipped cream over the chilled cheesecake and decorate with chocolate shavings, cocoa powder, or coffee beans before serving.