In a small bowl, whisk together the cream and espresso powder until well combined.
In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener and vanilla extract until well combined.
Add the cream and espresso mixture and beat in until combined. Taste the mixture and adjust sweetener and coffee flavor as desired.
Beat in the eggs one at a time until just barely incorporated, scraping the beaters, and the bottom and sides of the bowl in between.
Pour the filling into the pan and gently shake from side to side to even it out. Tap lightly on the counter to release any air bubbles. Place the whole pan inside a large roasting pan and fill with hot water to reach partway up the sides of the pan (do not allow it to go over the foil).
Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles slightly in the center when shaken. Remove and let cool to room temperature, then refrigerate for 2 to 3 hours to set.
Run a sharp knife around the inside of the pan to loosen and remove the sides.
