To make the filling, in a medium bowl whip the whipping cream with an electric mixer until stiff peaks form. Set aside. In a large bowl beat together the cream cheese, sugar, and vanilla until smooth. In a small bowl, mix together the espresso powder, gelatin and water and stir until the gelatin is dissolved. Slowly add the gelatin mixture to the cream cheese mixture while mixing. Mix until it is smooth.
Fold the whipping cream into the cream cheese mixture and transfer the filling into the prepared crust. Smooth over with the back of a spatula and refrigerate for at least 3 hours or overnight, until set. I suggest covering the cheesecake loosely with plastic wrap if refrigerating it overnight. Serve chilled and garnish with extra whipped cream and whole coffee beans if desired.
*We use Nescafé Gold Espresso Instant Coffee