Ready to get your hands a little messy and your kitchen smelling divine? Here’s how you do it:

1. Preheat your oven to 325°F and line a muffin tin with paper liners.
2. In a small bowl, mix the graham cracker crumbs with melted butter and 1/4 cup sugar. Press about a tablespoon of the mixture into the bottom of each muffin liner to form the crust.
3. Bake the crusts for 5 minutes, then remove them from the oven and set aside to cool slightly.
4. In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy. Add vanilla extract and mix well.
5. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the sour cream until smooth.
6. Pour the cheesecake batter over the cooled crusts, filling each about 3/4 way full.
7. Bake for 18-20 minutes, or until the centers are set and no longer jiggly. Allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, drizzle each mini cheesecake with caramel sauce and sprinkle with sea salt.
9. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is smooth.
10. Drizzle the melted chocolate over the salted caramel-topped cheesecakes. Let them set before serving.

And there you have it—a little piece of joy in each bite!