Crush graham crackers and mix in the melted butter until mixture can be firmly patted into the bottom of a 9" pan (a springform pan is great for cheesecakes)
Beat cream cheese and sugars.
While beating, add flour and eggs, one at a time.
Pour over crust and bake at 350 for 45-50 minutes. let cool
To prepare the topping, place the white chocolate, corn syrup, and diluted coffee into a double boiler and melt until smooth.
Refrigerate the caramel for 30- 60 minutes, until thickened and cool.
Pour caramel over the top of chilled cheesecake, allowing the excess to drip down the sides.
Beat heavy cream (or whip) and pipe 8-10 florets around the top of cheesecake.
Stick decorative pieces of chocolate into each floret.
Chocolate pieces can be made by melting chocolate chips in a bag and creating a design on a piece of parchment paper. Let chocolate designs harden in the freezer.