Mini Caramel Cheesecakes That Are Gooey

Components:

1. One cup of crumbs from graham crackers
2. Two tablespoons of sugar
3. 16 ounces of softened cream cheese
4. and 4 tablespoons of melted butter
5. Half a cup of sugar
6. Two huge eggs
7. One teaspoon of vanilla extract
8. One-fourth cup heavy cream Extra caramel sauce for drizzling, plus half a cup
9. One cup of chunky chocolate
10. Half a cup of caramel filling (caramel candies or thick caramel sauce)

Instructions:

• Warm up the oven: Set the oven temperature to 325°F (165°C). Use paper liners to line a muffin tray.
• Get the crust ready: Put the melted butter, 2 tablespoons sugar, and graham cracker crumbs in a medium basin. Stir until thoroughly blended. To create the crust, press a spoonful of the mixture into the bottom of each muffin tin.
• Prepare the filling for the cheesecake: Cream cheese and 1/2 cup sugar should be beaten until smooth in a large mixing dish.
• Beat thoroughly after adding each egg one at a time.
• Add the heavy cream and vanilla extract and stir until just incorporated.
• Put the Mini Cheesecakes together: In each muffin tin, cover the graham cracker shell with approximately 1 tablespoon of the cream cheese mixture.
• A tiny dollop of caramel filling should be added to the middle of each. Fill each cup about 3/4 of the way to the top with additional cream cheese mixture.
• Add a drizzle of caramel: Cover each cheesecake with 1 teaspoon of caramel sauce. Bake: Bake until the centers are firm, 18 to 20 minutes.
• Take out of the oven and let cool fully in the pan.
• Complete and Present: After cooling, sprinkle more caramel sauce and chocolate chunks on top. Savor these luscious, caramel-filled tiny cheesecakes topped with rich chocolate!