Directions:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan.

In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and beat until well combined.

Add eggs one at a time, beating on low speed after each addition just until blended. Stir in sour cream and heavy cream until smooth.

Divide the batter into three equal parts. To one part, add caramel sauce and mix well. To the second part, add chocolate sauce and mix well. To the third part, add cooled coffee and mix well.

Pour the caramel cheesecake batter over the crust. Drizzle chocolate cheesecake batter over the caramel batter, followed by the coffee cheesecake batter. Use a knife to swirl the batters together to create a marbled effect.

Bake for 55-60 minutes or until the center is almost set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.

Remove from oven and refrigerate for at least 4 hours or overnight.

Before serving, top with whipped cream, caramel pieces, and crumbs. Drizzle additional caramel sauce if desired.