1. Preheat your oven to 325°F. Grease a 9-inch springform pan.

2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then let the crust cool completely.

3. Using a large bowl, beat the cream cheese until smooth. Add in the sugar, sour cream, and vanilla extract, and mix well. Stir in the cream soda, blending until fully incorporated. Finally, add the eggs one at a time, mixing just until combined.

4. Pour the cheesecake filling over the cooled crust. Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Once completely cooled, your Butterbeer Cheesecake is ready to enjoy!

5. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, then let the mixture simmer for 5 minutes. Remove from heat and stir in the honey, vanilla, and a pinch of salt. Allow to cool slightly before drizzling over the cheesecake.

6. Drizzle the honey caramel over the top of the Butterbeer Cheesecake. Optionally, garnish with crushed graham crackers and edible gold glitter or sprinkles. Slice, serve, and savor every bite!