Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of each liner.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then stir in sour cream.
Pour the filling over the crusts, bake for 20-25 minutes. Let cool.
For the sauce, combine brown sugar, heavy cream, butter, and salt in a saucepan over medium heat. Bring to a boil and stir until thickened. Remove from heat and add vanilla.
Drizzle caramel sauce over cooled cheesecakes before serving.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Kcal: 300 kcal per serving
Servings: 12 mini cheesecakes
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