Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
2. In a small bowl, mix together the chocolate cookie crumbs, granulated sugar, and melted butter until the texture resembles wet sand.
3. Divide the mixture evenly among the 12 liners (about 1 tablespoon per cup) and press firmly using the back of a spoon.
4. Bake for 5 minutes, then set aside to cool while preparing the filling.

Step 2: Make the Espresso Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy (about 2 minutes).
2. Add the sour cream, vanilla extract, and espresso powder. Mix until fully combined.
3. Beat in the egg and flour, mixing just until combined (avoid overmixing to prevent cracks).
4. Divide the batter evenly among the prepared crusts, filling each about ¾ full.

Step 3: Bake the Cheesecakes

1. Bake for 18-20 minutes, or until the centers are set but slightly jiggly in the middle.
2. Turn off the oven and crack the door open slightly, letting the cheesecakes cool inside for 10 minutes.
3. Remove from the oven and cool completely at room temperature before transferring to the refrigerator.
4. Chill for at least 2 hours before serving.

Step 4: Make the Whipped Cream Topping (Optional)

1. In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
2. Pipe or spoon the whipped cream onto the chilled cheesecakes.
3. Garnish with cocoa powder, chocolate shavings, or a whole coffee bean for an elegant finish.