Finely grind cookies or graham crackers. Add butter. Press into bottom and 1 ½” up sides of springform pan. Wrap outside of pan with aluminum foil.
Dissolve espresso powder in water. Beat cream cheese until smooth. Add sugar and beat until light and fluffy. Add eggs one at a time and beat well after each. Add butter, coffee and espresso.
Combine chocolate and cream in saucepan and heat to melt chocolate.
Pour half of the filling (about 2 1/2 c.) into crust. Drop 5 Tbsp. melted chocolate by Tbsp. around edge of filling and swirl. Pour remaining cream cheese filling. Drop remaining chocolate into center 6” of filling by tablespoon. Swirl.
Bake until edges are puffed and beginning to crack. Top should be a golden brown (about 40 minutes).
Center will not be set. Cool & chill overnight. May be prepared 3 days ahead. Use knife to loosen edges. Let stand at room temperature for 30 min.