Preheat oven to 350 degrees.
Prepare a springform pan by spraying with baking spray.
To make the crust:
Pulse the graham crackers, sugar and espresso powder in a food processor to form fine crumbs.
Add the melted butter and pulse again to form the consistence of "wet sand"
Add the crumbs to the springform pan and flatten the crumbs into an even layer on the bottom of the pan. Place the pan on a baking sheet and bake the crust in a preheated oven for 7-10 minutes. Prepare the filling while the crust bakes.
To make the filling:
Place the bittersweet chocolate in a microwave safe bowl. Microwave on low power (stirring frequently) until melted and smooth. Set aside
In the bowl of a stand mixer, or a large bowl with a hand mixer, blend the softened cream cheese, sugar, cocoa powder and salt until creamy.
Add the eggs, one at a time, blending after each addition.
Add the melted chocolate and stir until well combined.
Pour the cream cheese mixture into the springform pan (with baked crust, and on baking sheet), and smooth the cream cheese mixture evenly.
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the middle of the cheese cake is set and no longer looks wet.
Remove the cake from the oven and cool on a rack for at least 30 minutes.
Undo the buckle on the springform pan and carefully remove the sides of the pan from the cake. Cool the cake completely before plating, and adding the white chocolate ganache.
To make the white chocolate ganache:
In a microwave safe bowl, melt the white chocolate chips on low power, stirring frequently.
Add the warmed heavy cream to the melted white chocolate and whisk until smooth and creamy.
Pour the white chocolate ganache evenly over top of the cooled cheesecake and allow some to drizzle over the sides, if desired.
Garnish the top of the cheesecake with sprinkles of your choice, or chocolate shavings (if desired)