For the crust-
Prepare a 9-inch springform pan by lightly greasing the pan with butter and then wiping with a paper towel (cooking spray works also). Grind the cookies into fine crumbs using a food processor or blender. Place the crumbs into a medium bowl. Melt the butter and stir into the cookie crumbs until there are no dry crumbs left. Sprinkle the espresso powder over the crumb mixture and stir again to combine.
Pour the crumbs into your springform pan and press firmly into the bottom and up to the top of the sides to create a pretty crust. The sides can be a little thin. For success in making a nice almost 45-degree crust edge on the inside of the pie, take a glass and press along the insides, helping to make your crisp corner.
For the filling-
Place the mixing bowl and whisk attachment in the freezer for about 5 minutes to chill. This step is optional but VERY helpful in making the perfect whipped cream. Do these next steps while the bowl is chilling.
Combine the hot water and the espresso powder in a small glass and whisk until the powder is dissolved. Set aside.
In a microwave-safe bowl, combine the chocolate chips and 5 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring occasionally until the chocolate starts to melt, then whisk until chocolate is completely smooth. Set aside to cool for 10 to 15 minutes.
To prepare the whipped cream, pour the remaining 1 ½ cups of heavy whipping cream into the chilled mixing bowl and use an electric mixer (or your stand mixer) to beat the heavy cream on medium-high speed until the cream gets kind of bubbly. Add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside. If you used your stand mixer, transfer the whipped cream to another bowl and clean out the stand mixer bowl for the next step.
Beat the cream cheese in the stand mixer on medium-high speed for 2 to 3 minutes until it's light and fluffy. Slowly add in the melted chocolate and beat on a low speed. Continue beating until the chocolate and the cream cheese are well combined. Measure out 3 teaspoons of the brewed espresso and add to the mousse along with the cayenne pepper and cinnamon. Beat the mousse until well incorporated. Lastly, add the prepared whipped cream and fold it into the mousse until the ingredients are well mixed. Pour the mousse filling into the prepared piecrust. Cover and refrigerate at least 6 hours but overnight is ideal.
For the topping-
Prepare the whipped cream for the topping as described above using the heavy whipping cream and powdered sugar. Add the vanilla and cinnamon to the whipped cream.
Use a large cookie scoop to add the whipped cream to the top of your pie, creating a two-tiered look. The bottom is usually 5 to 6 scoops and the top layer is 3 scoops sprinkly lightly with cinnamon on top.
Leftovers can be stored covered and refrigerated for up to 4 days after serving. The whipped cream should still stay looking great (if you used powdered sugar, that is).