Prep your pan. Line the bottom of a 9-inch (23 cm) springform pan with parchment. Lightly grease the sides if you like cleaner releases. You can also use an 8-inch pan for a taller cheesecake.

Make the crust. Pulse cookies or crackers into fine crumbs. Stir in melted butter and a pinch of salt until the texture feels like wet sand and clumps when pressed. Press firmly into the bottom of the pan using the bottom of a measuring cup.

Chill the crust. Pop the crust into the fridge for 15 minutes (or freezer for 10) while you make the filling. This helps it set and stay crisp.

Bloom the coffee flavor. In a small bowl, mix espresso powder with 1 to 2 teaspoons of hot water—just enough to dissolve. You want a thick, syrupy coffee concentrate, not a watery mix.

Whip the cream. In a cold bowl, whip heavy cream with powdered sugar to medium-stiff peaks. Don’t overbeat. Set aside in the fridge.

Beat the cream cheese. In a large bowl, beat cream cheese, granulated sugar, vanilla, and a pinch of salt until smooth and fluffy, about 2 minutes. Scrape the bowl a couple of times to avoid lumps.

Flavor the filling. Beat in the coffee concentrate until evenly tinted and fragrant. Taste and adjust coffee strength by adding a pinch more espresso powder if you like it bolder.

Fold in the cream. Gently fold the whipped cream into the coffee-vanilla cream cheese in three additions. Use a spatula and light strokes to keep the mixture airy.

Fill and smooth. Spoon the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to pop any big air bubbles.

Chill to set. Cover and refrigerate at least 6 hours, preferably overnight. The longer chill ensures clean slices and the best texture.

Garnish and serve. Release the springform ring. Dust lightly with cocoa powder, add chocolate shavings, or place a few espresso beans on top. Slice with a hot, dry knife for neat edges.