Salted Caramel Mini Cheesecakes

I love cheesecake, and salted caramel.  How could this not be good?!  I brought this to a game night, and people loved it!  I made a few without topping, in case someone didn't want caramel (We have a few pregnant women playing and I wanted to give them choices.).
Here is the original.

Here's my version:

Salted Caramel Mini Cupcakes

Ingredients

• 2 1/4 cups finely crushed graham crackers (from 18 sheets)
• 7 Tbsp salted butter, melted
• 4 (8 oz) pkg cream cheese, softened
• 1 cups granulated sugar
• 3 Tbsp all-purpose flour
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 3/4 cup heavy cream
• Salted Caramel Sauce recipe follow 
• 51 unwrapped caramels or 14 ounces of caramel bits

Directions

• Preheat oven to 350 degrees. In a mixing bowl place crushed graham crackers.  Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
• In a small mixing bowl, whisk together 1 cup granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce  (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
• Recipe Source: Cooking Classy

Salted Caramel Topping

Place the unwrapped caramels (or bits), heavy whipping cream and vanilla in a small saucepan.

Heat over medium/low heat until completely melted and smooth. Let sit to cool a bit.

Spoon the caramel filling evenly over the cheesecakes.

Sprinkle with sea salt.

Save the rest of the caramel in the fridge, in a glass jar.  Use over ice cream, in coffee, make more cheesecake, use as a dip for apples, eat with a spoon...