• Combine: In a medium bowl, combine graham cracker crumbs, melted butter, and light brown sugar.
• Press: Evenly press the mixture firmly and evenly into the bottom of 18 muffin tin pan wells.
• Bake: Bake for 5 minutes at 350℉ remove, and cool crusts, but leave oven on until its time to bake cheesecakes.
• Beat: In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
• Add eggs one at a time: Beat in eggs one at a time, mixing well after each addition.
• Fold in: Fold sour cream mixture into the cream cheese mixture until just combined.
• Pour: Pour the batter into the prepared crust.
• Bake: Bake at 350℉ for 18-22 minutes or until cheesecake feels firm to the touch.
• Cool: Turn off oven and allow cheesecakes to sit in the oven for 15 minutes before removing them to continue cooling on the stovetop.

Caramel Topping Sauce

• Combine: In a saucepan, combine sweetened condensed milk, butter, Karo® Syrup, and light brown sugar.
• Simmer: Bring to a simmer over medium heat, stirring constantly.
• Stir in Vanilla: Add vanilla and continue stirring until caramel reaches 225℉. Once at temperature, remove caramel from the heat and allow it to cool for 10 minutes to thicken.
• Add Caramel: Add one teaspoon of warm caramel (easiest to spoon when warm). Sprinkle each mini cheesecake with a pinch of sea salt flakes.
• Serve: Serve right away or store in the refridgerator, covered until enjoying.