Mini Millionaire's Cheesecakes

Base:

Cheesecake:

Caramel layer:

Chocolate ganache topping: 

To finish:

Base:
Line a mini cupcake pan with mini cupcake liners.

Mix the ingredients for the base together.

Divide between the cupcake liners and press in firmly. (Use the bottom of a small vanilla essence bottle to press it in firmly.)

Cheesecake:
Pour the water over the gelatine and leave to sponge. Place in the microwave for 10 seconds. Stir and microwave for a further 10 seconds. Do not boil.

Beat the cream cheese and caramel. Add the gelatine in a thin stream and mix well.

Divide the mixture between the prepared cupcake liners and smooth tops over with the back of a small teaspoon.

Caramel layer:
Mix the caramel treat with the cream.

Divide the caramel between the cupcake holders and smooth tops over using a small teaspoon.

Chocolate ganache topping:
Melt the chocolate. Stir in the hot cream and stir until well blended and smooth.

Divide between the cupcake holders and smooth tops over using a knife. Refrigerate until set.

To finish:
Place melted chocolate in a small bag and snip of the end. Drizzle melted chocolate over mini cheesecakes.