Caramel Macchiato Cheesecake Recipe it was delicious. Everyone loved it and thought it was sore bought. I did put a tsp. of cinnamon in the crust. I also wrapped the bottom of the springform pan with aluminium foil and baked it in a water bath to prevent cracking and to cook more evenly. It turned out great.

Ingredients:

1 cup white sugar

1 "8 ounce" container sour cream

2 tablespoons white sugar

2 cups graham cracker crumbs

2 teaspoons vanilla extract

1/2 cup butter, melted

3 (8 ounce) packages cream cheese, softened

3 eggs

1/4 cup brewed espresso or strong coffee

pressurized whipped cream

caramel ice cream topping

Method:

Preheat oven to 350 degrees F "175 degrees C".

Lightly coat a 9-inch springform pan with nonstick cooking spray.

Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.

Reduce oven temperature to 325 degrees F "165 degrees C".

Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until 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.

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  springform pan with plastic wrap, and chill in the refrigerator for 8 hours.

To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.