Preheat your oven to 300°F (150°C) and wrap a 9-inch springform pan tightly in aluminum foil to prevent water from seeping in.

In a mixing bowl, combine crushed Oreos, melted salted butter, and optional espresso powder. Mix until crumbs are moistened and press into the bottom of the pan.

Beat softened cream cheese until smooth. Gradually add sugar and coffee extract, mixing well. Add eggs one at a time, then mix in heavy cream, cold brew coffee, lemon juice, salt, and optional flour until smooth.

Pour the filling over the crust in the springform pan. Place the pan inside a larger dish filled with water and bake for 75-85 minutes until edges are set.

Allow the oven door to remain ajar for 20 minutes to cool the cheesecake gradually.

Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 8 hours or overnight.

Heat heavy cream in a saucepan until simmering, then pour over chopped bittersweet chocolate. Stir until smooth to create ganache.

Remove cheesecake from the pan and drizzle ganache over the top. Chill for another 1-2 hours to set.

Optionally, whip heavy cream with powdered sugar until peaks form and decorate cheesecake. Add toppings as desired.