Caramel Macchiato Cheesecake

2 cups graham cracker crumbs 1/2 cup butter, melted 2 tablespoons white sugar 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs 1 (8 ounce) container sour cream 1/4 cup brewed espresso or strong coffee 2 teaspoons vanilla extract pressurized whipped cream caramel ice cream topping

Directions Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch spring-form pan with nonstick cooking spray. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared spring-form pan, and 1 inch up the sides.

Bake in preheated oven for 8 minutes, then remove to cool on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C). Beat the softened cream cheese in a large bowl with an electric mixer until fluffy.Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition.

Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more.Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature.

then cover the spring-form pan with plastic wrap, and chill in the refrigerator for 8 hours. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.