Preheat the oven to 350°F.

In a large bowl, combine the chocolate wafer cookie crumbs, melted butter, and salt. Stir until the crumbs are evenly moistened and begin to clump together.

Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan.

Bake for approximately 10 minutes, until the crust is set. Transfer to a wire rack and cool completely.

Reduce the oven temperature to 325°F. Wrap the outside bottom and sides of the springform pan securely with several layers of heavy-duty aluminum foil.

Combine the semisweet chocolate chips and heavy cream in a saucepan over medium-low heat. Stir until melted and smooth. Remove from the heat and cool until no longer hot but still pourable.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth, approximately 2–3 minutes.

Add the granulated sugar and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed.

Reduce the mixer speed to low. Add the eggs one at a time, mixing just until each egg is incorporated. Avoid overmixing.

Slowly add the melted chocolate mixture, espresso powder, and salt. Mix on low speed just until smooth and evenly combined.

Pour the filling into the cooled chocolate cookie crust. Smooth the top with a spatula.

Place the springform pan inside a large, deep roasting pan. Carefully transfer to the oven and add hot water to the roasting pan until it reaches approximately halfway up the outside of the springform pan.

Bake at 325°F for 60–65 minutes, until the edges are set and the center still has a slight wobble.

Carefully remove the cheesecake from the water bath and transfer to a wire rack. Allow to cool gradually to room temperature, then cover and refrigerate for at least 8 hours or overnight.

Remove the springform ring, slice with a warm, clean knife, and serve chilled with fresh strawberries or your favorite topping.