Preheat oven to 350F. In a small bowl, combine the cookie crumbs and 2 tablespoons cane sugar. Stir ½ teaspoon of espresso powder into the melted butter, then pour the butter over the crumbs. Mix to combine, then press into the bottom of a 10-inch springform pan. Bake the crust for 7 minutes, then remove from oven and cool.
In a medium heatproof bowl (I use Pyrex), combine 1 teaspoon of espresso powder, ¾ cup of cream, espresso shot and semi-sweet chocolate. Place the bowl on a slightly smaller pot with an inch of boiling water in it. Place the pot over medium heat and simmer the water gently until it warms the cream and melts the chocolate. Stir gently until the mixture is smooth. Cool for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, slowly mix the cream cheese and ¾ cup of sugar together. Add the vanilla, increase the mixer to high and cream the ingredients for 2 minutes. Stop the mixer and scrape down the sides frequently with a spatula.
Gently tip the melted chocolate into the mixer. Stir slowly to incorporate. Add the eggs, one at a time, and stir on low to combine.
Stop the mixer. Pour the cheesecake batter over the prepared crust. Place in the center of the oven bake until set, about 50 minutes. Cool completely.
In the same heatproof bowl, combine dark chocolate, the remaining cup of cream, ½ teaspoon espresso powder and a pinch of salt. Set the bowl over simmering water and melt the chocolate again. Stir gently to combine, then pour the chocolate over the baked cheesecake. Refrigerate overnight, then remove the ring around the edge.
Decorate with chocolate covered coffee beans if desired, then slice with a hot knife and serve.