Preheat your oven to 325°F.

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and instant espresso powder until fully combined.

Mix in the sour cream until smooth.

Pour the cheesecake batter over the cooled crust in the springform pan.

Bake for 55-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.

Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

For the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it begins to simmer.

Remove from heat and add the chopped chocolate, stirring until melted and smooth.

Allow the glaze to cool slightly before pouring it over the chilled cheesecake.

Carefully remove the sides of the springform pan, slice the cheesecake, and enjoy!