In a large mixing bowl, add the cream cheese. Beat with a hand mixer or in a stand mixer until smooth.
Add the powdered sugar and beat until combined.
In a small dish, stir together the espresso powder and hot water. Stir until the espresso is dissolved.
Add the granulated sugar, vanilla, and espresso. Beat until incorporated. Scrape down the sides and bottom of the bowl.
Add the eggs to the mixing bowl and in small bursts, beat the eggs into the cheesecake mixture just until worked into the batter. Don't overmix!
Remove the pan from the freezer and spray the sides with non-stick baking spray.
Pour the cheesecake filling on top of the crust.
Place the pan in a shallow dish with 1/2 inch of water in the bottom.
Place the cheesecake in the oven. Turn the oven on to 475 degrees and bake cheesecake for 14 minutes.
Turn the heat back to 300 and bake for 1 hour. DO NOT OPEN THE OVEN DOOR!
After the hour is up, turn the oven off and allow the cheesecake to sit in the oven for 45 minutes. Open the oven door and leave the cheesecake for another 30 minutes to cool.
Remove from oven and place on a wire rack and cool completely.
Cover with foil or plastic wrap and place in the refrigerator overnight to chill completely.