Step 1

Preheat oven to 350 degrees.

Step 2

In a large bowl, mix together the cookie crumbs, butter and salt until clumps begin to form.

Step 3

Press the crumb mixture into a 9 inch springform pan firmly and evenly across the bottom and halfway up the sides.

Step 4

Transfer the crust to the oven and bake until set, approximately 10 minutes.

Step 5

Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.

Step 6

Reduce the oven to 325 degrees.

Step 7

Add the chocolate chips and heavy cream to a saucepan over medium-low heat and melt the chocolate until smooth, stirring occasionally. Set aside and allow to cool to room temperature but still pourable.

Step 8

Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.

Step 9

Beat in the sugar and vanilla scraping down the sides of the bowl, as needed.

Step 10

Add the eggs to the cream cheese mixture one at a time, beating well after each addition.

Step 11

Slowly add the melted chocolate and espresso powder to the filling mixture stirring to combine.

Step 12

Pour the filling into the crust and set in a deep baking pan.

Step 13

Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.

Step 14

Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.

Step 15

Serve chilled topped with strawberries or just straight up.