While crust is baking, melt the butter in the microwave on 30-second intervals until fully melted and add to a large mixing bowl.
Melt the chocolate chips in the microwave for 30-second intervals, stirring between each one until melted. Add to the mixing bowl along with the sugars, vanilla paste, and salt and whisk to combine.
Stir together the hot water and espresso powder and then add to the mixing bowl and whisk to combine.
Whisk in the eggs one at a time, making sure no yolk is visible after each addition.
Whisk in the cocoa until fully incorporated. The mixture will be slightly runny.
Carefully pour the mixture into the prepared pie crust.
Carefully transfer to the oven and bake for 40 to 45 minutes. Make sure the springform pan is still on the baking sheet in the oven.
Remove from oven and allow to cool to room temperature ( about 1 to 2 hours). Once cooled, prepare your whipped cream by beating together the heavy cream, powdered sugar, and vanilla in a chilled metal bowl until soft peaks form. Then top the pie with the whipped cream recipe and chocolate and serve.6,7,8