Preheat oven to 325°. Grease an 8" or 9" springform pan with cooking spray.

In a food processor, pulse Oreos until fine crumbs form. Transfer to a large bowl. Add butter and salt and mix until combined (mixture should resemble wet sand). Press into bottom and up sides of prepared pan.

Bake crust until darkened and fragrant, about 12 minutes. Transfer to a wire rack and let cool.

In a small pot over medium heat, heat cream and espresso powder, stirring frequently, until espresso is dissolved. Let cool.

In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese and granulated sugar until no lumps remain. Add eggs, one at a time, beating to blend after each addition. Add cooled cream mixture, Kahlúa, and salt and beat until combined. Pour filling into crust.

Wrap bottom of pan in foil and place in a large roasting pan. Pour in enough boiling water to come halfway up sides of springform pan.

Bake cheesecake until center only slightly jiggles, about 1 hour 30 minutes. Turn off oven, prop open door, and let cool in oven, about 1 hour.

Remove foil. Refrigerate cheesecake until chilled, at least 5 hours or up to overnight.

In a large bowl, using handheld mixer on medium-high speed (or in the large bowl of stand mixer fitted with the whisk attachment), beat cream, confectioners’ sugar, and espresso powder until medium peaks form.

Spread whipped cream over cheesecake. Cover one half of the top of cheesecake with parchment and dust exposed half with cocoa powder. Arrange a few espresso beans on undusted side.