Follow these steps to create your Irresistibly Creamy Caramel Espresso Cheesecake:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Make the Crust:
– In a bowl, combine graham cracker crumbs, melted butter, and sugar.
– Press the mixture firmly into the bottom of a 9-inch springform pan.
3. Prepare the Cheesecake Filling:
– In a large mixing bowl, beat the cream cheese until smooth.
– Gradually add sugar and vanilla extract. Beat until well combined.
– Add eggs one at a time, mixing on low speed after each addition.
– Stir in the sour cream, cooled espresso, flour, and salt until fully mixed.
4. Assemble the Cheesecake:
– Pour the cheesecake filling into the prepared crust, spreading it evenly.
5. Bake:
– Place the pan on a baking sheet and bake for 50 minutes, or until the center is set.
– The edges should be slightly puffed while the center remains a bit jiggly.
6. Cool: Remove the cheesecake from the oven and let it cool at room temperature. Once cool, refrigerate for at least 4 hours or overnight for best results.
7. Make the Caramel Sauce:
– In a medium saucepan over medium heat, melt the sugar, stirring until it turns into an amber color.
– Remove from heat and add butter, whisking to combine.
– Gradually pour in the heavy cream while stirring to combine.
– Mix in vanilla extract and a pinch of salt, then let it cool slightly.
8. Top the Cheesecake: Once the cheesecake is chilled, drizzle the caramel sauce on top just before serving.

This method will guide you through creating an irresistibly creamy cheesecake that will undoubtedly impress.