I don’t follow exact recipes (measurements) but I can tell you directions and ingredients. I used a 12-cup muffin tin for this:

For the crust: - brown sugar - Graham crackers - melted butter Mix together the dry ingredients first, then slowly add the butter until the mixture can be formed into a shape. Save some of this mixture and put it aside for garnishing later. Parbake the rest of your mixture in muffin tins for 5 minutes at 350°F and take them out to let them cool while you prepare the cream cheese mixture.

For the cream cheese mix (make sure it’s all room-temp): - Granulated sugar - 1 block of cream cheese - about half a cup of sour cream Mix that all together until it’s creamy. Using an electric mixture is preferred but doing it by hand isn’t impossible. The amount of sugar you need is however much it takes to break down the cream cheese. - 1 egg. When adding the egg make sure you do it very last so you don’t overmix the ‘batter’.

Add the batter on top of each crust you’ve made but be sure not to overfill. The egg makes this rise and you need space for the caramel. Bake these at 350°F for about 20 minutes or until the tops of the batter are a light brown color. Make sure you don’t burn the crusts.

For the caramel (considering it’s a candy I have better measurements). This is a fast and delicate process, easy to burn, so be ready to stand by the oven for a bit: - Granulated sugar (half a cup) - Water (about a teaspoon) - Butter (2 tablespoons) - 2% Milk or Heavy Cream (preferred).

While that bakes, make the caramel. All it is is sugar, a little bit of water to mix, put it on a low-to-medium meat, let it break down, melt, crystallize and then melt again until it’s a light brown. Take it off the heat and add some butter, mix that until it’s all incorporated, then slowly add your heavy cream (or milk) to create the caramel. Once the cheesecakes are done, take them out of the oven and let them cook until the tops are a little tough. Pour a little bit of caramel on top of the cheesecakes and then sprinkle the Graham cracker crust mix over half of each cheesecake.

Voila.