Preheat your oven to 300°F (150°C) and prepare a 9-inch springform pan by wrapping it in aluminum foil.

Combine crushed Oreos, melted salted butter, and optional espresso powder. Mix until evenly coated and press into the bottom of the pan.

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

Pour cheesecake filling into the crust. Place the springform pan inside a larger roasting pan and fill the outer pan with hot water.

Bake for 75-85 minutes until edges are set and center jiggles slightly. Cool in the oven with door ajar for 20 minutes.

Cool the cheesecake to room temperature, then chill in the refrigerator for at least 8 hours or overnight.

Heat heavy cream for ganache until just simmering, pour over chopped chocolate and stir until smooth. Drizzle over chilled cheesecake.

Whip heavy cream with optional pudding mix and powdered sugar until soft peaks form and pipe over cheesecake.