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1
Combine crushed crackers with the butter and sugar until you obtain a wet sand kind of mixture.
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2
2.
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3
Put the mixture into forms (I used cupcake forms and I used aprox.
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4
2 tablespoons of biscuits/form) and spread it uniformly, then press it with the bottom of a glass or cup to fix it even better.
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5
3.
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6
Bake the base in a preheated oven (175 Celsius) for about 5 minutes.
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7
After that, let them cool out from the oven while you prepare the filling.
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8
In a small bowl combine the sugar and the flour for the filling and put the mixture over the cream cheese, in a larger bowl.
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9
Mix with an electric hand mixer on low speed until you get a smooth filling.
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10
Add the eggs, one at a time, incorporating them very well.
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11
Add the vanilla extract and the two types of cream and combine everything until you get an evenly distributed mixture.
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12
Put the filling over the base in every form, until you fill them (3/4).
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13
Put the forms in the oven, at the same temperature, and bake for 20-30 min or until the filling is all set but still elastic in the middle.
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14
After baked enough let them cool for 1 hour at room temperature and minimum 2 hours in the fridge.
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15
Prepare the sauce.
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16
In a pan, melt the sugar and water on medium heat stirring continuously with a wire until it boils, then let it cook stirring occasionally until it gets a nice caramel color.
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17
Add the butter and stir until well melted and combined.
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18
Take the pan off the heat, add the cream immediately and stir until fully combined and let it cool.
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19
Serve the cheesecake right from the fridge, with caramel sauce on top and sea salt sprinkled over it.
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20
Enjoy!
