Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until resembling wet sand. Press into the bottom of the prepared pan. Bake for 8 minutes and let cool.

Lower the oven temperature to 325°F (165°C). Beat softened cream cheese until smooth, then add white and brown sugars. Add eggs one by one. Fold in sour cream, brewed espresso, and vanilla extract until smooth.

Pour the filling over the cooled crust and bake for 1 hour and 5 minutes or until slightly jiggly in the center. Turn off the oven and crack the door for 15 minutes to prevent cracking.

Transfer the cheesecake to a wire rack, cool to room temperature, then refrigerate for at least 8 hours or overnight to meld flavors.

When ready to serve, whip fresh cream, prepare caramel drizzle, slice cheesecake, and top each slice with whipped cream and caramel.