For the crust:

1. Pulse the cookies in a food processor until fine crumbs form (or seal in a bag and crush with a rolling pin). Stir in the melted butter until the crumbs look like wet sand.
2. Press firmly into the base of a greased 9-inch springform pan. Chill in the fridge for 15 minutes while you prepare the filling.

For the cheesecake:

1. Position a rack in the center of the oven and heat the oven to 190°C (375°F).
2. In a stand mixer fitted with the paddle attachment, beat the cream cheese, crème fraîche, flour, and salt on medium speed, scraping down the sides frequently, until very smooth and fluffy, about 5 minutes. Make sure there are no lumps (strain through a sieve if needed).
3. Add the sugar and continue beating until well blended and smooth.
4. Add the vanilla and instant espresso powder and beat until blended, about 30 seconds.
5. Add the eggs one at a time, beating just until blended after each addition. Do not overbeat once the eggs are in or the cheesecake will puff and crack as it cools.
6. Pour the filling into the chilled crust and smooth the top.
7. Bake until the center jiggles like jelly when nudged, 55–65 minutes. The cake will be slightly puffed around the edges and the center will still look moist.
8. Set on a rack and cool completely, then cover and refrigerate until well chilled — at least 8 hours and up to 3 days.

For the coffee cream:

1. Combine the cream, coffee liqueur, and icing sugar in a bowl and whip until the cream is firm and holds its shape when piped. Store in the fridge until needed.

To serve:

1. Unclasp and remove the side of the springform pan. Run a long, thin spatula under the crust and carefully slide the cake onto a flat serving plate.
2. Pipe the coffee cream on top (keep the remainder to serve alongside), scatter over the chocolate-covered espresso beans, and serve. To cut cleanly, run a thin knife under hot water, wipe dry, and heat after every slice.