Preheat your oven to 350°F (175°C). In a large mixing bowl, combine graham cracker crumbs, melted butter, and white sugar until the mixture resembles wet sand. Press this mixture firmly into a greased 9-inch springform pan, forming an even layer. Bake the crust for 8 minutes until golden and aromatic, then set aside to cool while you prepare the filling.

Lower your oven temperature to 325°F (165°C). In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, typically 2-3 minutes. Gradually add in both sugars while continuing to beat until well combined. Add the eggs one at a time, mixing well after each addition, followed by the sour cream, brewed espresso, and vanilla extract.

Pour the creamy filling over the cooled crust in the springform pan. Bake in the preheated oven for about 1 hour and 5 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. Once baked, turn off the oven and crack the door open, allowing the cheesecake to rest in the oven for another 15 minutes.

Remove the cheesecake from the oven and let it cool on a wire rack until it reaches room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight.

Carefully remove the sides of the springform pan. Slice your Caramel Macchiato Cheesecake into wedges, and top each slice with fresh whipped cream and a drizzle of salted caramel.