Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment.

Beat cream cheese and sugar until smooth and no lumps remain. Scrape bowl as needed.

Add eggs one at a time, mixing just until combined. Overbeating adds air and cracks.

Stir in heavy cream, dissolved espresso, vanilla, cocoa, and salt until evenly blended.

Pour into prepared pan and bake 45–55 minutes until center barely jiggles.

Cool on a wire rack, then chill at least 4 hours before serving.