Preheat your oven to 325°F (160°C). In a medium mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Mix until it resembles wet sand. Press this into the bottom of a springform pan, then bake for about 10 minutes until golden brown.

While the crust cools, place room temperature cream cheese in a large bowl. Beat on medium speed for about 3-4 minutes until creamy. Gradually add sugar until fully combined.

Add the eggs one at a time, mixing gently after each addition. Pour in brewed espresso and vanilla extract, stirring until combined.

Fold in sour cream or heavy cream gently into the mixture, being careful not to overmix.

Pour the cheesecake filling into the cooled crust, smoothing the top. Bake for 55-65 minutes until edges are set and center slightly jiggles.

Turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour. Then transfer to the refrigerator to chill for at least 4 hours, preferably overnight.

Before serving, optionally dust with cocoa powder or sprinkle grated chocolate. Slice and serve chilled.