Preheat the oven to 325°F (163°C).
Prepare the crust by mixing the graham cracker crumbs and melted butter.
Press the crumb mixture firmly into the bottom of a springform pan.
Bake the crust for 10 minutes, then remove and allow it to cool.
In a large bowl, beat the softened cream cheese until smooth.
Add sugar and mix until well combined, then add sour cream and heavy cream.
Incorporate the cocoa powder, brewed coffee, and vanilla extract.
Add the eggs one at a time, mixing well after each addition.
Fold in the caramel sauce gently, preserving some ribbons.
Pour the filling over the cooled crust.
Bake in the preheated oven for about 60 minutes, or until the edges are set.
Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for an hour.
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Drizzle with additional caramel sauce before serving.
