Preheat oven to 350°F. Wrap the bottom and sides of a 9-inch springform pan with foil.
Make the vanilla wafer base by combining vanilla wafer crumbs, melted butter, and sugar in a bowl. Press the mixture onto the bottom of the prepared pan.
Bake the crust for 10 minutes, then remove from oven and allow it to cool for a few minutes while preparing the filling.
Make the cream cheese filling by beating the Norman's Kosher Cholov Yisroel Cream Cheese on medium-high speed until smooth. Add sugar and vanilla extract and continue beating until creamy.
Beat in eggs, one at a time, on low speed until combined. Pour mixture over the baked crust.
Bake for 50-55 minutes or until the edges are golden brown and the center is almost set. Run a knife around the edges of the cheesecake to loosen from the pan. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Make the caramel macchiato topping by combining sugar and water in a heavy-bottomed saucepan. Cook over low-medium heat, stirring occasionally until sugar dissolves.
Once the sugar dissolves, increase heat to medium-high and allow the mixture to boil for about 5-6 minutes, or until it turns a golden amber color. Remove from heat and immediately add in heavy cream while stirring constantly.
Stir in instant coffee granules and vanilla extract until combined. Allow the caramel macchiato topping to cool down for a few minutes before pouring it over the cheesecake.
Refrigerate the cheesecake with the topping for at least an hour before slicing and serving. Enjoy!
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