Heat water and granulated sugar over high heat to a rapid boil. Take off heat and stir in espresso powder with a whisk 1 tbsp at a time until all granules have dissolved. Reserve for filling.
For the crust:
In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8" springform pan with non-stick cooking spray. Pour the crumbs down into the base and 1" up the sides. With a glass, press the crumbs to make a compact crust. Refrigerate for 10 minutes.
For the filling:
With an electric mixer, beat the cream cheese on low speed for a few minutes until smooth and free of any lumps. Add the eggs, one at a time, and continue to beat slowly until combined. Do not over mix or your cheesecake will incorporate too much air and crack during baking. Gradually add the sugar and beat until creamy, for 1-2 minutes. Add sour cream and espresso syrup and mix until creamy and combined. Make sure to scrape down the sides of the bowl when needed. Pour the filling into the crust lined pan. Set the cheesecake pan on a large piece of foil and fold up the sides around it. Place the pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan. The foil will keep the water from seeping into the cheesecake. Bake for 1 hour to 1 hour 15 minutes. The cheesecake should still jiggle as it will firm up after chilling, so be careful not to overcook it. It should have a very lightly browned top. Let the cheesecake cool in the pan for 30 minutes, then chill in the refrigerator for at least 4 hours before serving. When ready so serve, loosen the cheesecake from the sides of the pan by running a pearing knife or thin metal spatula gently around edges. Unmold and indulge!
(Extra espresso syrup can be saved and used for future baking, or just drizzled on vanilla ice cream---yum!)