Combine graham cracker crumbs with melted butter in a bowl, stirring until well coated and crumbly. Press this mixture evenly into the bottom of a greased springform pan to form the crust. Chill in the refrigerator for 15 minutes to set.
In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
Add sugar gradually and continue beating until combined and creamy. Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Pour in the heavy cream and cooled brewed espresso, then mix until the batter is smooth and uniform, with no streaks.
Pour the cheesecake batter over the chilled crust, smoothing the top with a spatula. Bake at 325°F (160°C) for about 50 minutes, until the edges are set but the center still slightly jiggles.
While the cheesecake bakes, prepare the fudge topping by melting chocolate chips with a tablespoon of sugar over low heat or in the microwave in short bursts, stirring until smooth.
1 ½ cups graham cracker crumbs
Once melted, pour the fudge layer over the slightly cooled cheesecake and spread evenly to cover the top completely. Let it set at room temperature or refrigerate for 30 minutes for faster setting.
1 ½ cups graham cracker crumbs, 24 oz cream cheese
In a small saucepan, heat the remaining sugar and heavy cream until the mixture just begins to bubble around the edges, creating a caramel-like syrup. Pour this over the fudge layer if desired for extra shine.
24 oz cream cheese
Refrigerate the cheesecake for at least 4 hours or overnight to ensure it is fully chilled and set. Slice with a sharp knife, wiping it clean between cuts for neat pieces.
Serve slices of this coffee-flavored cheesecake chilled, enjoying the dense texture and rich coffee aroma with each bite.
