Preheat oven to 325F. Line a 24-count cupcake pan with paper liners; set aside.

Prepare the crust. Place graham crackers into a food processor and pulse until fine crumbs form. Add the melted butter and pulse again until the crumbs are well coated. Drop a heaping teaspoon of cookie crumbs into each liner. Using the back of a spoon or a shot glass, press the crumbs firmly into the bottom to create a firm crust.

Prepare the filling. Soften the cream cheese at room temperature. Place the cream cheese into a mixer bowl and beat on medium/high speed for about 8 minutes until the cream cheese is light and fluffy. Add the remaining ingredients: sugar, egg and egg yolk, sour cream and vanilla extract. Beat for another 5 minutes, scraping sides of bowl often, until mixture is smooth and uniform.

Fill each liner to the top with cheesecake filling. Transfer the cupcake pan into a large baking sheet. Add water to the baking sheet to create a waterbath for the cheesecakes; this will help prevent cracking. Bake in preheated oven for 40 minutes. Remove from oven and cool at room temperature.

Prepare the topping. Place the caramels into a small bowl and melt in the microwave until smooth, stirring every 30 seconds. Drop a small dollop onto each cheesecake. Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. Transfer the melted chocolate into a ziplock bag, cut off a small tip and drizzle over the caramel. Add salt flakes while the chocolate is still melted. If desired, use my 'Homemade Caramel Sauce' recipe instead of caramels.

Set cheesecakes into refrigerator to set completely. Keep refrigerated and remove about 30 minutes serving.