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1. Preheat your oven to 350°F (175°C).
2. In a medium mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and resemble wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, packing it tightly and evenly.
4. Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and let cool.
5. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
6. Gradually add granulated sugar and continue to beat until well combined. Scrape down the sides of the bowl as needed.
7. Add vanilla extract and mix until incorporated.
8. In a small bowl, dissolve espresso powder in hot water. Add to the cream cheese mixture and mix until fully combined.
9. Add eggs one at a time, mixing on low speed after each addition until just combined.
10. Add sour cream and heavy cream, mixing on low speed until smooth and creamy.
11. Pour the cheesecake filling over the cooled crust and spread evenly.
12. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger baking dish and fill with hot water until halfway up the sides of the springform pan.
13. Bake for 60-70 minutes, or until the edges are set but the center has a slight jiggle.
14. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
15. Remove from the oven and water bath, and allow to cool to room temperature on a wire rack.
16. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
17. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
18. Remove from heat and add chopped chocolate, espresso powder, and sugar. Stir until smooth and glossy.
19. Pour the ganache over the chilled cheesecake, spreading it evenly.
20. Top with chocolate shavings and espresso beans before serving.

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