3/4 cup ground chocolate graham crackers or chocolate wafers(I used chocolate Teddy Grahams)
1/2 stick (4 tablespoons) butter, melted
1/3 cup sugar
8 oz cream cheese, softened
1 large egg
1 oz bittersweet chocolate, melted and slightly cooled
1/2 teaspoon pure vanilla extract
1/2 tsp instant coffee
1/8 tsp salt
4 tablespoons unsalted butter
1 cup brown sugar, packed
1/2 cup heavy whipping cream
1/2 teaspoon sea salt or Kosher salt
1 tablespoon pure vanilla extract
Whipped cream for serving (optional)
Lightly coat six 4-oz. jars with non-stick spray. Mix ground chocolate crackers or wafers with butter and a pinch of salt. Add a tablespoon plus a teaspoon of crust mixture to each jar. Push down crust into an even layer. Repeat with remaining jars and set aside.
In a large bowl, beat sugar and cream cheese until smooth. Add egg and mixed until combined. Mix in melted chocolate, vanilla, instant coffee, and salt. Pour filling into each jar until 3/4 full and place them into slow cooker. Carefully pour hot water around the jars until they are 3/4 submerged. Cover and cook on high for 1 1/2 hours. When done, they should be solid. Remove from slow cooker and refrigerate for 2 hours.
To make salted caramel, add butter, brown sugar, heavy whipping cream, and salt to a medium saucepan. Cook over medium-low heat for 7 minutes, whisking occasionally. Add the vanilla and cook 1 more minute to thicken further. Pour caramel into a jar, then refrigerate until cold.
When ready to serve, pour salted caramel sauce and whipped cream over each cheesecake.