Preheat your oven to 350°F (175°C). In a mixing bowl, combine Oreo crumbs with melted butter until well combined. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.

In a large mixing bowl, blend three packages of cream cheese with one cup of granulated sugar, one teaspoon of vanilla extract, and ⅓ cup of brewed espresso until completely smooth and creamy. Beat in the eggs one at a time.

Prepare a water bath by wrapping the outside of the springform pan tightly in an oven-safe bag. Place in a larger roasting pan and fill with hot water up to about 1 inch up the sides.

Carefully pour the cheesecake filling into the prepared crust and bake for 1 hour and 15 minutes, until the center is set but slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door cracked for about an hour. Then transfer to the refrigerator to chill overnight.

Heat ½ cup of heavy cream in a small saucepan until simmering. Pour over 1 cup of chocolate chips in a mixing bowl and stir until smooth. Allow to cool slightly before pouring over the chilled cheesecake.

Slice the cheesecake, wiping the knife between cuts for neat edges. Serve with whipped cream and chocolate shavings, if desired.