Prep the pan. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides to help with clean release.

Make the crust. Crush graham crackers into fine crumbs. Stir in a spoonful of granulated sugar and melted butter until the mixture looks like damp sand. Press firmly into the pan, going slightly up the sides. Chill for 15 minutes to set.

Bloom the coffee. Mix instant espresso with 1–2 tablespoons of hot water to make a concentrated paste. Let it cool to room temperature so it doesn’t melt the filling.

Whip the cream. In a cold bowl, whip heavy cream to medium-stiff peaks. Set aside. This will keep the cheesecake airy and stable.

Beat the base. In another bowl, beat softened cream cheese with powdered sugar, a pinch of salt, and vanilla until completely smooth and fluffy. No lumps here—smoothness is key.

Add the coffee. Beat in the cooled espresso paste until evenly combined. Taste and adjust with a little more espresso if you like it bolder.

Fold it together. Gently fold the whipped cream into the coffee-cream cheese mixture in two additions. Use a spatula and light strokes to keep the volume.

Fill the crust. Spoon the filling onto the chilled crust and smooth the top with an offset spatula. Tap the pan lightly on the counter to release air bubbles.

Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. The longer chill ensures clean slices and a firm set.

Finish with caramel. Before serving, warm caramel sauce slightly so it’s pourable but not hot. Spread a thin, even layer over the top. Add a pinch of flaky sea salt if you enjoy a salted caramel finish.

Garnish and serve. Run a warm knife around the edge, release the springform, and decorate with chocolate shavings or toffee bits. Slice with a hot, wiped-clean knife for sharp edges.