Line the bottom of a 9in round springform pan with parchment paper.
Using a medium pot, pour in the milk and sprinkle the gelatin evenly on top.
Let it sit for 2 minutes .
Place over low heat and allow it to cook.
Stir the mixture until the gelatin has fully dissolved.
Once dissolved, remove it from heat and allow it to cool.
Using a large bowl, beat the cream cheese until creamy.
Beat in the sour cream, sugar, and vanilla until combined and smooth.
Gradually beat in the cooled gelatin mixture until combined.
Using a small bowl, whisk together the espresso powder and hot water until combined.
Beat the espresso into the cheesecake mixture.
Spread the mixture into the springform pan and place into the fridge overnight.