In a food processor, pulse about 12 whole graham crackers until you get 1 1/2 cups of crumbs. Add in butter and pulse until combined.

Divide evenly between the cupcake molds and gently press to form the crust. I used about 1 tablespoon into each mold.

Set aside and prepare the filling.

In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining.

Add in the granulated sugar and flour. Mix until well combined.

Pour in the vanilla extract and caramel sauce. Mix well until combined.

With the mixer on low speed, pour in the heavy whipping cream until combined. Increase speed to high for about 1 minute.

Add the eggs in last and mix until just combined, being careful not to over mix.

Divide the batter evenly between the molds and bake on 350 for 13-15 minutes until the center slightly jiggles. (Keep an eye on them, if the tops start to puff up and crack, they are over baked.)

Remove from the oven and allow to cool completely on a wire rack. Place in the refrigerator and allow to cool for at least 3 hours to overnight.

Once the cheesecakes are set, top with salted caramel sauce and place back in the refrigerator while you prepare the ganache.

In a microwave safe bowl, add the chocolate and heavy whipping cream and heat for 30-45 seconds. Let sit for 2-3 minutes then whisk until smooth. Allow to slightly cool for about 5 minutes.

Top each cheesecake with about one tablespoon of ganache. Top with whipped cream and a mini-Twix.

Refrigerate the cheesecakes until ready to serve.