Salted Caramel Cheesecake Minis

• 1/2 cup graham crumbs
• 1 Tbsp. brown sugar
• 3/4 tsp. kosher salt, divided
• 2 Tbsp. butter, melted
• 1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese (375 g), softened
• 1/2 cup granulated sugar
• 1 egg
• 12 Kraft Caramels
• 1 Tbsp. milk

1. Heat oven to 325F.
2. Mix graham crumbs, brown sugar, 1/4 tsp.
3. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
4. Beat cream cheese and granulated sugar in large bowl with mixer until blended.
5. Add egg; beat just until blended.
6. Spoon into muffin cups, adding about 1 Tbsp.
7. to each.
8. Bake 15 min.
9. or until centres of cheesecakes are almost set.
10. Cool completely.
11. Refrigerate 1 hour.
12. Microwave caramels, milk and 1/4 tsp.
13. of the remaining salt in microwaveable bowl on HIGH 2 min.
14. ; stir until caramels are completely melted and mixture is well blended.
15. Drizzle about 1 tsp.
16. caramel sauce over each cheesecake; sprinkle with remaining salt.
17. Refrigerate 1 hour.

graham crumbs, brown sugar, kosher salt, butter, cream cheese, granulated sugar, egg, caramels, milk

Taken from www.kraftrecipes.com/recipes/salted-caramel-cheesecake-minis-174421.aspx (may not work)