1. Preheat your oven to 325°F (163°C). Line a 24-cup mini muffin tin with paper liners or lightly grease it.

2. In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Mix with melted butter until evenly combined.

3. Spoon about 1 teaspoon of the crumb mixture into each muffin cup and press down firmly to form the crust.

4. In a mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy.

5. Add the egg and vanilla extract, mixing until fully incorporated and smooth.

6. Divide the cheesecake mixture evenly among the muffin cups, filling almost to the top.

7. Bake for 14–16 minutes, or until centers are just set. Let cool completely in the pan, then refrigerate for at least 2 hours.

8. Once chilled, drizzle about 0.5 teaspoon of caramel sauce on each bite.

9. Sprinkle with sea salt flakes just before serving, if using.