Preheat your oven to 350°F (175°C). Combine crushed graham crackers and melted butter in a mixing bowl until resembling wet sand. Press into a 9-inch springform pan. Bake for 8-10 minutes, then let cool.

In a large mixing bowl, beat cream cheese and mascarpone until smooth. Gradually add sugar and eggs, mixing well. Pour in espresso and blend until velvety, ensuring no air bubbles.

Pour the filling over the cooled crust and smooth the top. Bake for about 60 minutes until the edges set and the center slightly wobbles. Let cool inside the oven with the door ajar for 1 hour.

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight. Cover with plastic wrap to prevent sticking.

Once chilled, slice the cheesecake and optionally top with cocoa powder, chocolate shavings, or fresh berries. Serve chilled.