Preheat the oven to 175 degrees C. Grease a 23cm springform cake pan.
Mix together the graham cracker crumbs, melted butter and 1/4 cup of the sugar until well combined. Press graham cracker crumb mixture into the base of the prepared pan. Bake for 8 minutes; cool.
Reduce the oven temperature to 165C.
Beat the cream cheese in a large bowl with an electric mixer until fluffy. Gradually add the remaining sugar, beating well until combined. Add eggs one at a time, beating well after each addition. Stir in the sour cream, espresso and vanilla extract.
Pour mixture into the pan and bake for 1 hour and 5 minutes or until just set. Turn the oven off and cool cheesecake in the oven with door ajar. Cover and chill for 8 hours.
To serve, cut the cheesecake into wedges and pour over some caramel sauce. Whipped cream can also be added.