Preparing the Crust:

• Preheat oven to 325°F (160°C).
• In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
• Press into the bottom of a 9-inch springform pan, creating an even layer.
• Bake for 10 minutes, then let cool while preparing the filling.

Making the Cheesecake Batter:

• In a large bowl, beat cream cheese and sugar until smooth.
• Add sour cream, vanilla extract, and cream soda, mixing until well combined.
• One at a time, add eggs, beating gently just until incorporated.

Baking the Cheesecake:

• Pour batter over the cooled crust.
• Bake for 50–60 minutes, until edges are set but the center is slightly jiggly.
• Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour.
• Refrigerate for at least 4 hours before serving.

Creating the Honey Caramel Drizzle:

• In a saucepan, melt butter and brown sugar over medium heat.
• Stir in heavy cream, honey, vanilla extract, and salt.
• Simmer for 3–5 minutes until thickened.
• Let cool slightly before drizzling over the cheesecake.

Decorating the Cheesecake:

• Drizzle honey caramel sauce generously over the top.
• Sprinkle with crushed graham crackers and a touch of edible gold glitter for a magical finish.