Adjust an oven rack to the middle position and heat the oven to 350°F. Process the chocolate sandwich cookies into fine crumbs, add the melted butter, and pulse until evenly combined.

Press the crumb mixture firmly over the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then cool the crust completely before filling.

Combine the chopped bittersweet chocolate, cocoa powder, instant espresso powder, water, vanilla extract, and salt in a microwave-safe bowl. Microwave in short intervals, stirring frequently, until smooth, then let the mixture cool slightly.

Beat the softened cream cheese until smooth. Add the warm chocolate mixture and beat until fully incorporated and creamy.

In a separate bowl, whip the chilled heavy cream and granulated sugar to stiff peaks. Gently fold the whipped cream into the chocolate and cream cheese mixture in two or three additions.

Spread the filling into the cooled crust, cover, and refrigerate for at least 6 hours, preferably overnight. Garnish with whipped cream and chocolate curls just before serving.