Mini Caramel Cheesecakes

INGREDIENTS:

For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted unsalted butter
2 tablespoons granulated sugar
For the Cheesecake Filling:
16 ounces softened cream cheese
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
Pinch of salt

DIRECTIONS:

Step 1: Preheat the Oven and Prepare the Pan
Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
Step 2: Make the Graham Cracker Crust
Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Stir until well combined. Divide the mixture evenly among the paper liners, pressing firmly into the bottom to form the crust.
Step 3: Prepare the Cheesecake Filling
Beat softened cream cheese and granulated sugar in a large mixing bowl until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract until fully incorporated.
Step 4: Fill the Muffin Cups
Spoon the cheesecake filling evenly over the graham cracker crust in each paper liner, filling almost to the top.
Step 5: Bake the Cheesecakes
Bake in the preheated oven for 18-20 minutes, until set around the edges but slightly jiggly in the center. Let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely …