Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and kosher salt until it resembles damp sand.

Press this mixture into the bottom of a 9-inch springform pan and pat down evenly.

Bake for 8-10 minutes until lightly golden and fragrant. Let it cool.

In a large mixing bowl, beat the softened cream cheese until smooth.

Gradually add the granulated sugar and kosher salt, mixing until combined.

Stir in the vanilla extract and sour cream.

Add the eggs one at a time, blending each in gently, followed by heavy cream, whole milk, and instant espresso powder until creamy.

In a small bowl, dissolve the gelatin powder in water. Microwave it for 5-10 seconds until liquid and stir it into the cheesecake batter.

Fold in the melted white chocolate and pour this mixture over the cooled crust.

Place the cheesecake in a water bath and bake for 60-70 minutes until edges are set but center jiggles slightly.

Turn off the oven and crack the door, letting it cool for about an hour.

Chill in the fridge overnight.

In a large mixing bowl, whisk the cold heavy whipping cream until thick.

Add powdered sugar, instant espresso powder, and vanilla paste. Whip until stiff peaks form.

Gently spread this over the chilled cheesecake.

Mix remaining powdered sugar and cocoa powder together.

Dust this mixture over the top of your whipped cream layer.

Carefully remove the springform pan and slice into wedges.

Serve garnished with coffee beans or chocolate shavings if desired.