Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and white sugar until well blended. Press it firmly into the bottom of a greased 9-inch springform pan. Bake for 8 minutes until lightly golden, then cool on a wire rack.

Reduce the oven temperature to 325°F (165°C). In a large mixing bowl, beat the softened cream cheese on medium speed until fluffy and smooth, about 2-3 minutes. Gradually add white and brown sugars, followed by eggs one at a time. Gently fold in sour cream, espresso, and vanilla extract until creamy and uniform.

Pour the filling into your cooled crust, spreading it evenly. Bake for 1 hour and 5 minutes until slightly jiggly in the center. Turn off the oven, crack the door, and let it rest inside for 15 minutes.

Remove cheesecake from the oven and let it cool completely at room temperature. Once cool, cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.

When ready to serve, slice the cheesecake into pieces. Top each slice with freshly whipped cream and salted caramel drizzle. Serve with coffee or tea.