Preheat your oven to 350°F (180°C). Crush the graham crackers into fine crumbs using a food processor or blender.

Add the crumbs to a large mixing bowl and stir in the brown sugar and melted butter until the mixture looks like wet sand.

Line the bottom of a 9-inch springform pan with parchment paper. Pour the crumb mixture into the pan and press it firmly into the bottom and slightly up the sides using the bottom of a measuring cup or glass.

Bake for 10 minutes, or until lightly golden and set. Remove from the oven and lower the oven temperature to 325°F (165°C).

For the water bath, place a large roasting pan on the lowest oven rack and fill it with hot water.

In the bowl of a stand mixer fitted with the paddle attachment (or hand mixer), beat the softened cream cheese, sugar, and espresso powder together on medium speed for 2-3 minutes until completely smooth.

Add the sour cream, cornstarch, vanilla, and salt. Continue mixing on medium-low speed until everything is well combined and creamy. Pause to scrape down the sides and bottom of the bowl.

Add the eggs one at a time on low speed, mixing each just until the yolk disappears into the batter. Once the eggs are in, use a rubber spatula to gently fold the batter, scraping the bowl to release any air bubbles.

Pour the batter over the crust and bake for 50-55 minutes. The cheesecake is done when the edges look set and the center jiggles slightly like Jell-O. If it still looks liquidy, bake for 5 more minutes and check again.

Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then transfer the pan to a wire rack and let it cool at room temperature for another hour. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight, until fully set.

In a small bowl, microwave the heavy cream in 30-second intervals until simmering around the edges.

Stir the espresso powder into the cream until fully dissolved.

Pour the hot mixture over the white chocolate in a large bowl. Let it sit for 1 minute.

Stir gently with a spoon or rubber spatula until the ganache is completely smooth. Pour the ganache over the cheesecake, then chill for at least 20 minutes or until the ganache is firm to the touch.

Carefully release the sides of the pan and transfer the cheesecake to a serving plate. Garnish with whipped cream and espresso beans. Slice and enjoy!