Preheat your oven to 325°F (160°C). Combine graham cracker crumbs, cocoa powder, brown sugar, and melted unsalted butter in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and cool.

In a large bowl, beat cream cheese until smooth. Gradually mix in sugar, then vanilla and a pinch of salt. Add eggs one at a time, mixing just until combined.

Slowly pour in the cooled brewed espresso and coffee liqueur (if using). Mix on low speed until fully incorporated.

Pour the coffee-infused filling over the cooled crust. Bake for 55-60 minutes until edges are set and center jiggles slightly.

Turn off the oven, crack the door open and allow cheesecake to cool in the oven for one hour.

Transfer the cooled cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Carefully remove the springform pan. Garnish with chocolate shavings or coffee beans and serve chilled.