Autumns Embrace Irresistible Mini Caramel Cheesecakes for Fall

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl.
2. Press the mixture firmly into the bottom of each muffin liner.
3. Chill in the refrigerator for at least 30 minutes to firm up.
4. Heat sugar in a saucepan over medium heat, stirring constantly until it melts into an amber color.
5. Carefully add the butter and stir until melted.
6. Slowly pour in the heavy cream (mixture will bubble vigorously!). Stir until smooth.
7. Remove from heat and stir in the salt.
8. Let cool slightly.
9. Beat softened cream cheese and sugar together until smooth and creamy.
10. Stir in sour cream and vanilla extract.
11. Add eggs one at a time, mixing until just combined (do not overmix!).
12. Spoon cheesecake filling into each muffin liner, filling almost to the top.
13. Drizzle caramel sauce over the top of each cheesecake.
14. Use a skewer or toothpick to create a swirl pattern.
15. Bake in a preheated oven at 325°F (160°C) for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
16. Turn off the oven and crack the oven door open slightly. Let cheesecakes cool in the oven for 30 minutes.
17. Remove from the oven and cool completely on a wire rack.
18. Refrigerate for at least 2 hours before serving.