Mini Cheesecakes with Caramel Sauce

Preheat oven to 350°F. Line a 24-count muffin tin with standard cupcake liners.

In a bowl, combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter, and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.

Divide crumbs between 24 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using a small spoon or your fingers.

In a large mixing bowl, beat together 16 oz cream cheese and 3 eggs on high speed for 5 minutes, until blended and smooth, scraping down bowl as needed. Add condensed milk and mix on low speed until blended.

Divide cheesecake mix evenly between cupcake liners – about 3/4 full – and bake at 350°F for 15 minutes. They should be set with a very slight jiggle in the center. Do not over-bake.

Cool to room temperature in the baking dish then spoon 1/2 to 1 Tbsp caramel sauce over each one. Refrigerate for 2 hours or until fully chilled, then top with whipped cream using a piping bag with a large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.

In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and 1/2 tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.