Let’s embark on this culinary journey together, shall we? Here’s how to bring these delightful cubes to life:

1. Preheat your oven to 325°F (160°C) and line an 8-inch square baking pan with parchment paper, leaving a bit of overhang for easy removal later.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
3. Bake the crust for about 8-10 minutes, until it’s lightly golden. Remove it from the oven and let it cool while you prepare the filling.
4. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. This typically takes about 2-3 minutes with an electric mixer.
5. Add the vanilla extract, eggs, and sour cream to the cream cheese mixture, beating until fully combined. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
6. Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula. Drizzle the caramel sauce on top, using a knife to swirl it gently into the cheesecake filling for a marbled effect.
7. Bake the cheesecake for 35-40 minutes, or until the edges are set and the center still has a slight wobble. It’s akin to the gentle quiver of jelly, a texture my mum always said was just right.
8. Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours, or until it’s fully set. This is the part where patience truly pays off.
9. Once set, use the parchment overhang to lift the cheesecake out of the pan. Slice into bite-sized cubes and drizzle with additional caramel sauce before serving.