Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze

• 1 1/4 cup crumbs made from about 1 1/4 bags Pepperidge Farms salted Caramel cookies
• 2 tbsp butter, salted or unsalted, melted
• 12 oz cream cheese, at room temperature
• 1 1/4 cup semi sweet chocolate chips, melted
• 1 cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 large eggs
• 6 Ghirardelli salted Caramel chocolates
• 1 tbsp heavy cream
• 12 fresh rasberries

1. Preheat oven to 325.
2. Line a 12 cup standard muffin Tin with foil liners
3. Combine cookie crumbs and butter until moistened
4. Evenly divide crumbs into muffin tins and press firmly.
5. Refigerate while making filling
6. MAKE CHOCOLATE CHEESECAKE FILLING
7. In a large bowl beat cream cheese until smooth
8. Add and beat in the sweetened condensed milk, melted chocolate and vanilla
9. Add eggs one at a time, beating in after each egg.
10. Evenly divide filling over crusts in foil lined tins.
11. Bake 26 to 20 minutes until set
12. Cool om rack in pan until it reaches room temperature
13. MAKE SALTED CARAMEL GLAZE
14. Melt chocolates and cream in microwave just until melted, about 10 to 25 seconds in the microwave, depending on your microwave
15. Spoon and smooth an equal amount of wwarm glaze over each cheesecake.
16. Chill cheesecakes at least 8 hours or overnight for best texture and flavor
17. Garnish with whipped cream and top each with a fresh rasberrie

caramel cookies, butter, cream cheese, semi sweet chocolate chips, condensed milk, vanilla, eggs, ghirardelli, heavy cream, fresh rasberries

Taken from cookpad.com/us/recipes/352146-chocolate-individual-cheesecakes-with-a-salted-chocolate-caramel-glaze (may not work)