Mini Salted Caramel Cheesecakes

Ingredients:

• For Mocha Cheesecake: ¾ cup ground chocolate graham crackers or chocolate wafers
• 4 tablespoon (1/2 stick) butter, melted
• 1/3 cup sugar
• 0.25kg cream cheese, softened
• 1 large egg
• 30g bittersweet chocolate, melted and slightly cooled
• ½ teaspoon pure vanilla extract
• 1 teaspoon instant coffee
• 1/8 teaspoon salt
• For Salted Caramel: 4 tablespoons unsalted butter
• 1 cup brown sugar, packed
• ½ cup heavy whipping cream
• ½ teaspoon sea salt or kosher salt
• 1 tablespoon pure vanilla extract

Instructions:

• Lightly coat six jars with nonstick spray. Mix ground chocolate crackers or wafers with butter, then add a heaping tablespoon to each jar. Push down into an even layer. Repeat with remaining jars and set aside.
• In a large bowl, beat sugar and cream cheese until smooth. Mix in egg, then mix in chocolate, vanilla, instant coffee, and salt. Pour filling into each jar until ¾ full and place them into your CrockpotTM Slow Cooker.
• Carefully pour hot water around the jars until they are ¾ submerged. Cover and cook on HIGH for 1 ½ 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 for 1 minute to thicken further. Pour caramel into jar and refrigerate until cold.
• When ready to serve, pour salted caramel sauce over each cheesecake and top with whipped cream.
• Enjoy!