• Preheat oven to 350 F. Lightly coat a 9-inch spring form pan with nonstick cooking spray. Wrap bottom tightly with foil.
• Mix together graham cracker crumbs, butter, and 1 T. sugar in a bowl until well combined. Press into bottom and 1 inch up sides of prepared spring form pan. Bake 8 minutes. Let cool on a wire rack.
• Reduce oven temperature to 325 F.
• Beat cream cheese in a large bowl with an electric mixer until fluffy. Gradually add remaining cup sugar, beating until well 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.
• Place spring form pan into a larger baking pan. Add 1 inch of hot water to larger pan. 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.

Espresso Whipped Cream

• Beat whipping cream in a large chilled bowl with an electric mixer on high, until soft peaks form.
• Sprinkle in powdered sugar; beat until stiff peaks form. Fold in espresso and vanilla with a rubber spatula. Pipe cream onto cheesecake before serving.

Before Serving Cheesecake

• Drizzle cheesecake with caramel topping. Pipe espresso whipped cream onto cheesecake. Enjoy!