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1
While you prepare the crust, take cream cheese and eggs out of the refrigerator and let them come up to room temperature.
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2
Preheat oven to 275 degrees F.
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3
For the crust, crush the graham crackers by placing them in a large Ziplock bag, sealing the bag and covering the bag with a kitchen towel. Using a rolling pin, roll it over the towel until crackers are crushed, making sure no large pieces remain.
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4
Melt butter in a microwave safe bowl (start with 30 seconds, check it and heat for additional 30 second increments if needed) and add melted butter to the crushed graham crackers.
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5
Line cupcake tins with liners and and cover the bottom of each with about 1 tablespoon (more or less depending on preference) of graham cracker. Use your fingers or a round, heavy object to firmly pack down crust. (The crust should fill about 15-20 liners).
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6
Set aside and prepare cheesecake.
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7
Cheesecake:
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8
Combine room temperature cream cheese and sugar in a mixing bowl and beat until smooth.
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9
Add eggs, one at a time, beating until just combined and smooth, but do not over beat.
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10
Pour cheesecake batter over graham crust, about 3/4 full.
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11
Place in the oven and bake for 25 minutes, or until the cheesecake feels firm and bounces back when touched.
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12
While the cheesecakes cool make caramel sauce:
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13
Add water and sugar into a saucepan over low heat. Stir until sugar has dissolved.
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14
Increase heat to high. The mixture will begin to bubble but do NOT stir the liquid. Every once in a while use the handle of the pan to gently swirl pan and mix the ingredients together.
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15
After a couple minutes you will see the color change as it turns a light amber color.
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16
Another minute or so and the mixture will turn a darker shade of amber.
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17
Once the mixture is a dark amber, turn off the heat and slowly add the cream. When adding the cream the mixture will bubble up quite a bit. Don't be alarmed, this is supposed to happen! Once the cream is combined, set aside and let caramel cool.
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18
I refrigerated the cheesecakes and then poured the barely warm caramel over them.
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19
I then refrigerated them again to let the caramel harden and sprinkled them lightly with sea salt.
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20
Let them come up to near room temperature before serving so the cheesecake itself is soft.
