Preheat the oven to 325°F.

Assemble a 9-inch springform pan and lightly coat with oil.

In a food processor, pulse graham crackers until fine crumbs form. (You should have about 1 1/3 cups.)

Transfer to a medium bowl, add 1 tablespoon sugar, cocoa and oil and stir to combine.

Press into the bottom and about 1 inch up the sides of the prepared pan.

Bake until fragrant and toasted, 13 to 15 minutes. Let cool.

In a food processor, purée sour cream, Neufchâtel and ricotta until very smooth, 1 to 2 minutes; transfer to a large bowl.

Whisk in 3/4 cup sugar, flour, vanilla, salt and eggs.

Transfer 2 cups batter to a medium bowl and whisk in chocolate.

Stir espresso into remaining batter. Pour half of the espresso batter into the crust and top with half of the chocolate batter in large dollops.

Use a table knife to swirl the two, and then repeat with remaining batters.

Bake until barely set in the middle, 50 to 60 minutes.

Turn off the oven and let cheesecake cool inside for 1 hour, and then remove and let cool to room temperature.

Refrigerate until cold throughout, about 4 hours, or overnight. Carefully unmold and serve.