To make the crust: Pulse the cookies and salt in a food processor until you have fine crumbs. With the machine running, stream in the melted butter and process until the mixture looks damp and holds together when squeezed.

Line an 8" or 9" square pan with a parchment sling and lightly grease all over. Transfer the crust mixture to the prepared pan, then use the bottom of a measuring cup or glass and the pads of your fingers to press it evenly into the bottom. Place the pan in the freezer for at least 1 hour and up to 3 days. (If freezing for longer than 1 hour, cover the pan with foil or plastic wrap.)

To make the filling: In the bowl of a stand mixer fitted with the flat beater attachment, or working in a large bowl with an electric hand mixer, beat the cream cheese, confectioners’ sugar, vanilla, and salt until smooth, about 3 to 5 minutes on low to medium speed. Stop the mixer and scrape down the sides of the bowl as needed.

Remove the pan from the freezer. Using a small offset spatula, spread ¾ cup (about 180g; or 3 level scoops using a Scone and Muffin Scoop) of the filling in an even layer over the crust. Transfer the remaining filling to a large bowl.

Combine the chocolate and the espresso powder in a microwave-safe bowl and microwave in 15-second increments on 50% power, stirring after each, until melted and smooth. This should take about 1 minute for chocolate wafers or 2 minutes for chocolate chips.

Add the melted chocolate mixture to the filling in the large bowl and stir to combine.

In the same bowl you mixed the filling in (no need to clean it first) and switching to the whisk attachment if using a stand mixer, whip the cream on medium-low speed until medium peaks form.

Gently fold the whipped cream into the chocolate filling mixture until no streaks remain.

Dollop the chocolate filling mixture over the filling in the pan and spread it evenly with a small offset spatula.

Cover the pan and refrigerate until the bars are firm, at least 8 hours. Once firm, lift the bars out of the pan using the parchment sling and transfer them to a cutting board. For the cleanest and most precise cuts, soak a chef’s knife in hot water, dry it thoroughly, then slice the bars. Repeat soaking and drying the knife between cuts as needed to keep the edges clean.

Storage information: Store any leftover no-bake chocolate cheesecake bars, covered, in the refrigerator for up to 3 days; freeze for longer storage.