Preheat the Oven: Begin by preheating your oven to 325°F (160°C).

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs with melted butter. Mix until well blended. Press the mixture into the bottom of a springform pan to form a crust.

Make the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth. Gradually add the eggs, mixing well after each addition.

Add Flavors: Stir in the vanilla extract, sour cream, and cooled brewed coffee until fully incorporated.

Fold in Chocolate Chips: Carefully mix in the chocolate chips until evenly distributed throughout the batter.

Pour & Bake: Pour the cheesecake batter over the graham cracker crust in the springform pan. Bake for 60-70 minutes, or until the center is set but still slightly jiggly.

Cool: Turn off the oven and let the cheesecake cool inside for an additional hour with the door slightly open. This prevents cracking.

Chill: Transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight for the best flavor and texture.

Finish & Serve: Before serving, drizzle with caramel sauce and top with whipped cream for an extra special touch!