Mini Salted Caramel Mocha Cheesecakes

Ingredients:

• Mocha cheesecake:
• 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
• 
  
• Salted caramel:
• 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)

Method:

1. 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.
2. 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.
3. 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.
4. When ready to serve, pour salted caramel sauce and whipped cream over each cheesecake.
5. 
   

References from: 52 Kitchen Adventures