Caramel Chocolate Cheesecakes -

Ingredients:
For the Crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted

For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup semi-sweet chocolate, melted

For the Caramel Topping:
1/2 cup caramel sauce (store-bought or homemade)
1/4 cup chopped pecans or walnuts (optional)

Directions:
1. Preheat the oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. Make the Crust: In a medium bowl, mix the chocolate cookie crumbs and melted butter until combined. Press 1-2 tablespoons of the mixture into the bottom of each cupcake liner.
3. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and melted chocolate until fully combined.
4. Spoon the filling over the crusts, filling each liner about 3/4 full.
5. Bake for 18-20 minutes, or until the edges are set but the centers still jiggle slightly. Let the cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Drizzle each cheesecake with caramel sauce and sprinkle with chopped nuts if desired. Refrigerate for at least 2 hours before serving.