Combine the graham cracker crumbs, brown sugar, melted butter, and salt in a food processor and process until it comes together in a clump.

Dump the mixture into an 8 inch springform form. Press it down tightly against the bottom.

Chill the crust for 1 hour in the refrigerator.

To make the cheesecake place the cream cheese and powdered sugar in a mixing bowl. Mix on medium speed until smooth. Add in the melted chocolate chips and mix again until smooth.

Dissolve the espresso powder in the heavy cream and then add to the chocolate cream cheese mixture and mix until combined.

Add the gelatin to the hot water in a small bowl and mix. Allow it to bloom for 3 minutes. Pour into the bowl with the cream cheese mixture and mix on medium speed until smooth.

Add the whipped cream and beat on low speed until combined.

Pour over top of graham cracker crust and chill in the refrigerator for 4 hours.

Before serving heat the heavy cream in a saucepan. Bring to a simmer then remove from heat. Add the dark chocolate and mix until smooth. Cool for 10 minutes.

Remove the cheesecake from the springform pan and place on a cake stand or cake round. Pour the cooled ganache over top of the cake allowing it to drip down the sides.

Top the cake with the chocolate pieces, edible pearls, and chocolate covered coffee beans.

Keep in the refrigerator.