Preheat Oven:

 

Preheat your oven to 325°F (163°C).

Prepare the Crust:

 

In a bowl, mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand.

Press the mixture into the bottom of a springform pan to form an even crust.

Make the Filling:

 

In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream and heavy cream until fully combined.

Divide and Flavor the Batter:

 

Divide the cheesecake batter into three equal parts.

To one part, add the caramel sauce and mix well.

To the second part, add the chocolate sauce and mix well.

To the third part, add the cooled brewed coffee and mix well.

Assemble the Cheesecake:

 

Pour the caramel-flavored batter over the prepared crust.

Drizzle the chocolate-flavored batter over the caramel layer.

Finally, drizzle the coffee-flavored batter over the top.

Use a knife to gently swirl the batters together, creating a marbled effect.

Bake:

 

Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the center is almost set.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Cool and Chill:

 

Remove the cheesecake from the oven and let it cool to room temperature.

Refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.

Garnish and Serve:

 

Before serving, top the cheesecake with whipped cream and sprinkle with caramel pieces and crumbs.

Drizzle additional caramel sauce if desired.