Preheat oven to 350°F (180°C). Lightly spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper. Wrap bottom and sides of pan in a large sheet of heavy-duty foil.

For crust: In a large bowl, whisk together cookie crumbs, 5 tablespoons (70 grams) melted butter, and salt until combined; add remaining 1 tablespoon (14 grams) melted butter if needed to moisten crumbs. Press mixture into bottom and 1 inch up sides of prepared pan. (Mixture may appear crumbly but should hold together when pressed into pan.)

Bake until crust is fragrant and set, 8 to 10 minutes. Let cool completely on a wire rack. Reduce oven temperature to 325°F (170°C), and position oven rack in bottom third of oven.

Place springform pan in a large oven bag, tucking ends so bag is flush with top edge of pan. (If you do not have an oven bag, wrap pan in another large sheet of foil.)

For filling: In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese at medium speed until smooth. Add sugar, cream, cocoa, vanilla, and espresso powder, and beat until smooth and no lumps remain, stopping to scrape whisk and bottom and sides of bowl. Add eggs, one at a time, beating just until combined after each addition and stopping to scrape bottom and sides of bowl. With mixer on low speed, gradually add melted chocolate, beating until just combined and stopping to scrape bottom and sides of bowl. Spread filling into prepared crust.

Place wrapped springform pan in a large roasting pan. Place roasting pan in oven, and add hot water to roasting pan to come 1 inch up sides of springform pan.

Bake until edges are set but center is slightly jiggly and an instant-read thermometer inserted in center registers 150°F (66°C) to 155°F (68°C), 1 hour and 15 minutes to 1 hour and 25 minutes. Carefully remove cheesecake from water bath, and let cool completely in pan on a wire rack, 1½ to 2 hours. (Carefully remove bag and foil once pan is cool enough to handle.)

Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on cheesecake.

To serve, run a thin, sharp knife around sides of pan to loosen cheesecake; remove sides of pan. Refrigerate in an airtight container for up to 3 days.