Preheat oven to 350 Spray a 9 inch springform pan with bakers sprau. Line a rimmed baking pan that can hold cheesecake in it with foil
In a bowl combine the two crumbs and melted butter until moistened
Press into springform pan,. Freeze while preparing filling
Make Cheesecake fillings
Heat cream in,the microwave or stovetop until just to a boil, add expresso granules, stir to dissolve and set aside to cool to room temperature
Beat cream cheese until smooth
Add sugar, salt and vanilla and beat until smooth
Add eggs one at a time beating in after each egg
Fold in sour cream until blended
Remove 1 1/2 cups batter to a seperate bowl
Fold in melted white chocolate, set aside
To the remaining batter, mix in expresso mixture until well combines
Pour expresso batter into prepared pan
Top the expresso batter with the White chocolate battee, carefully spreading in a thin layer with an off set spatula
Place in foil lined pan to prevent sliding and wrap cheesecake in foil.. Fill pan around cheesecake halfway up with hot water. and bake 70 to 80 minutes until center is still wobbly. Remive from oven cover lightly with foil in baking pan 1 hour then transfer to a rack to cool completely before covering and refrigerating overnight
Remove sides from spingform pan
Make Whipped Cream Topping
Beat cream until it starts to thicken
Add confectioner's sugar and vanilla until it holds its shape
Top with whipped cream
Garnish with cocoa powder and white and dark chocolaye
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