Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan with nonstick spray.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan.

Bake for 8 minutes, then remove from the oven and allow to cool on a wire rack. Reduce oven temperature to 325°F (165°C).

In a large bowl, beat the softened cream cheese using an electric mixer until smooth and fluffy. Gradually add the white and brown sugars, beating until fully incorporated. Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream, brewed espresso, and vanilla extract until combined. Pour the batter over the cooled crust.

Bake the cheesecake in the preheated oven for 1 hour and 5 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the door open slightly, and let the cheesecake rest for 15 minutes inside.

Cool it completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 8 hours, or overnight, to set.

Before serving, slice the cheesecake into wedges. Top with whipped cream, salted caramel drizzled overtop & biscoff crumbs for that perfect caramel macchiato finish. Enjoy!