Coffee Caramel Cheesecake

This is a big hit when I bring it to gatherings.   Normally it's eaten up very quickly.  The stronger the coffee the more the coffee taste will come out in the cheesecake.  

CARAMEL CHEESECAKE
(serves 8-10)

Crust Ingredients:
*15 graham crackers, crushed
*1/2 teaspoon ground cinnamon
*2 tablespoons butter, melted

Cheesecake Ingredients:
*3 (8 ounce) packages cream cheese, softened
*1 cup granulated sugar
*3 large eggs
*1 cup sour cream
*1/4 cup very strong coffee
*1 1/2 teaspoons pure vanilla extract

Topping Ingredients:
*Caramel Ice Cream topping (I make my own)
*1 cup heavy whipping cream
*2 tablespoons powdered sugar
*1 teaspoon pure vanilla extract

Crust Directions:
~Spray a 9-inch springform pan with cooking spray.
~In a small bowl, mix graham cracker, cinnamon and butter together.
~Once mixed well, press into bottom of prepared pan.
~Chill in the refrigerator for 15 minutes.

Cheesecake Directions:
~Preheat oven to 350 degrees.
~In a large mixing bowl, beat cream cheese until fluffy.
~Slowly add 1 cup of granulated sugar, until well mixed.
~Add eggs, 1 at time, mix well after each egg.
~Stir in sour cream, coffee and vanilla.
~Wrap bottom and sides of springform pan with aluminum foil.
~Pour batter over crust.
~Set springform pan into a larger pan (I use a lasagna pan).
~Very carefully pour water into pan, being careful not to splash water into cheesecake mixture (enough water to cover bottom of pan about 1/2 inch deep).
~Bake for 1 hour.
~Turn oven off, but do not open the door or remove the cheesecake.
~Allow to cool in oven for 5-6 hours (removing to early may cause it to crack).

Whip Cream Directions:
~Beat heavy cream into a chilled mixing bowl until foamy (I use my whisk attachment).
~Gradually add powdered sugar and vanilla extract.
~Continue beating until stiff peaks form, when lifting up your beater or whisk.
~Put desired amount of whip cream over cooled cheesecake.
~Drizzle with caramel sauce.