Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even layer. Bake the crust for 10 minutes until slightly golden and set. Remove it from the oven and allow it to cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with granulated sugar using a hand mixer on medium speed until smooth and creamy, about 2-3 minutes. Add in sour cream, espresso, and heavy cream, mixing on low until just combined. Avoid overmixing to keep the texture light.

Pour the creamy filling into the cooled crust, smoothing the top with a spatula. For even baking and moisture, place the springform pan in a larger baking dish filled with water. Bake in the preheated oven for 60 minutes, until the edges are set but the center still jiggles slightly.

Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking as it cools. Afterward, remove it from the water bath and refrigerate for at least 8 hours or overnight.

Before serving, gently release the sides of the springform pan. Top your cheesecake with whipped cream, adding a generous drizzle of caramel sauce for that extra touch of decadence.