Preheat your oven to 325°F (165°C).

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well mixed. Transfer it to a 9-inch springform pan, pressing it down firmly.

In a large bowl, beat the room-temperature cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes.

Add the cooled strong brewed coffee and vanilla extract to the cream cheese mixture and beat gently until combined.

Crack the eggs into the mixture, adding them one at a time and mixing on low speed until blended.

Gently fold in the caramel sauce using a spatula until well incorporated.

Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

Bake for about 55-60 minutes until the edges are set and the center has a slight jiggle.

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 30 minutes.

Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to let the flavors meld.

Before serving, drizzle the top with additional caramel sauce and sprinkle with coffee beans.