METHOD :
CRUST:
1- In a food processor, pulse about 12 whole graham crackers until you get 1 1/2 cups of crumbs. Add in butter and pulse until combined.
2- Divide evenly between the cupcake molds and gently press to form the crust. I used about 1 tablespoon into each mold.
3- Set aside and prepare the filling.
CHEESECAKE FILLING:
1- In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining.
2- Add in the granulated sugar and flour. Mix until well combined.
3- Pour in the vanilla extract and caramel sauce. Mix well until combined.
4- With the mixer on low speed, pour in the heavy whipping cream until combined. Increase speed to high for about 1 minute.
5- Add the eggs in last and mix until just combined, being careful not to over mix.
6- Divide the batter evenly between the molds and bake on 350 for 13-15 minutes until the center slightly jiggles. (Keep an eye on them, if the tops start to puff up and crack, they are over baked.)
7- Remove from the oven and allow to cool completely on a wire rack. Place in the refrigerator and allow to cool for at least 3 hours to overnight.
TOPPING:
1- Once the cheesecakes are set, top with salted caramel sauce and place back in the refrigerator while you prepare the ganache.
2- In a microwave safe bowl, add the chocolate and heavy whipping cream and heat for 30-45 seconds. Let sit for 2-3 minutes then whisk until smooth. Allow to slightly cool for about 5 minutes.
3- Top each cheesecake with about one tablespoon of ganache. Top with whipped cream and a mini-Twix.
4- Refrigerate the cheesecakes until ready to serve.
Bon appetite !!
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