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9 sheets of Graham crackers, crushed (about 1 1/8 cups)

1 1/2 tablespoons sugar

3 1/2 tablespoons salted butter, melted

16 ounces cream cheese, at room temperature

3/4 cup sugar

1 1/2 tablespoons all purpose flour

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

1/4 cup heavy cream

Your favorite quality caramel sauce

Fleur de sel

Preheat the oven to 350º

Line a 12 cup muffin pan with paper liners, or spray a mini cheesecake pan with spray oil.

In a small bowl or the bowl, mix together the crushed graham crackers, 1 1/2 Tbsp sugar, and melted butter. Divide the mixture among the muffin cups, and with a spoon, tamp it down into an even layer with some of the Graham cracker mixture coming up the sides.

Bake the crust in the oven for 5 minutes. Remove the pan and let cool while you make the filling.

In a large bowl, mix the cream cheese and sugar with a mixer on low speed until smooth. Stir in the flour.

Add the eggs, one at a time, and mix until just combined. Add the vanilla, sour cream, and heavy cream, and mix until combined.

Tap the mixing bowl on the counter to release any air bubbles.

Divide the batter among the muffin cups to about 2/3 full and bake for 20 to 25 minutes.

Remove from the oven and let cool for an hour. Once they are cooled, refrigerate, covered loosely with wax paper and plastic wrap, for at least 2 hours.

To serve, top with a small amount of warmed caramel and a sprinkling of sea salt.

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