Preheat your oven to 325°F (160°C).

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until crumbly. Press into the bottom of a springform pan. Bake for 10 minutes.

In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, then mix in eggs one at a time. Add sour cream, vanilla, and the cooled coffee mixture, blending until smooth.

Pour half of the batter onto the cooled crust. Drizzle with half of the caramel and sprinkle cocoa powder. Pour the remaining batter on top, adding the rest of the caramel and cocoa, swirled gently.

Bake for 55–65 minutes until edges set and the center is slightly jiggly. Use a water bath if desired.

Turn off the oven, leaving the cheesecake inside for 1 hour to cool, then chill for at least 4 hours or overnight.

Prepare the chocolate ganache and drizzle it over the cheesecake before serving. Garnish with extra caramel if desired.