Preheat your oven to 325°F (163°C).

In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup of sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add 1 cup of sugar and continue mixing until fully incorporated and fluffy.

Add in the vanilla extract, sour cream, cooled brewed coffee, and melted chocolate chips. Mix until the filling is smooth and well combined.

Pour the cheesecake filling over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.

Once baked, turn off the oven and crack the oven door open, allowing the cheesecake to cool gradually for about 1 hour.

Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.

Before serving, whip the heavy cream until soft peaks form, then gently fold in the caramel sauce. Spread this mixture over the cheesecake.

Drizzle additional caramel sauce on top and sprinkle with chocolate shavings for garnish.