Prepare the Crust:
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan with nonstick spray. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the texture 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 set aside to cool on a wire rack. Reduce oven temperature to 325°F (165°C).

Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add in the white and brown sugars, mixing 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 smooth. Pour the filling into the cooled crust.

Bake:
Bake at 325°F for 1 hour and 5 minutes, or until the center is mostly set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 15 minutes.

Cool and Chill:
Remove the cheesecake and cool completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 8 hours or overnight until fully set.

Serve:
Before serving, slice into wedges and top with fresh whipped cream, a drizzle of salted caramel, and optional crushed Biscoff cookies for an extra caramel macchiato vibe.