Preheat the oven to 350°F (177°C). Wrap 9-inch springform pan with double layers of heavy-duty aluminum foil.
Press cookie mixture onto the bottom of the prepared springform pan. Bake for 10 minutes.
Melt chocolate chips in a microwave. Start with 1 minute at 50%, stir and then microwave for about 15 seconds at 50% power. Repeat until chocolate is smooth.
In a large mixing bowl with whisk attachment, beat cream cheese until fluffy.
Add sweetened condensed milk and beat until smooth.
Add eggs, one at a time, beating well after each one.
Then add sour cream and give another good stir.
Now, stir in flour, espresso powder, vanilla extract and salt.
And finally, add melted chocolate and mix the batter until smooth, 1-2 minutes.
Pour the batter into the prepared crust.
Bake for 55-60 minutes. Open the oven door ajar and cool it for an hour. Then remove the cheesecake on wire rack, and then in 10 minutes carefully run a knife around the edge of the pan.
Cool until room temperature, and then refrigerate for at least 2-3 hours, or preferably overnight. Top with chocolate ganache!