Caramel Macchiato Cheesecake

16		graham crackers
1/2  cup		butter
1  cup		2 tbsp. granulated white sugar
24  ounces		Philadelphia cream cheese
4		large eggs
8  ounces		0z sour cream
2  fl. oz.		shots espresso
1  tablespoon		vanilla extract

Tip: For nutritional information on all the ingredients in Caramel Macchiato Cheesecake just click on each ingredient name. Then adjust the serving size for any Caramel Macchiato Cheesecake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees
lightly coat a 9 inch spring form pan with non-stick cooking spray
mix together the graham crackers 1/2 cup melted butter and 2 tbsp. sugar
Press into the bottom of the prepared spring form 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 spring form 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.