Mini Cheese Cake with Caramel Topping

(I forgot to take a photo with the caramel on top.)

Ingredients

• 2 cups graham cracker crumbs
• 4 tbsp butter, melted
• 1 tbsp sugar
• ⅔ cup packed light brown sugar
• ⅔ cup plain fat-free Greek yogurt (I couldn't get fat free Greek yogurt, so I used regular)
• 12 ounces ⅓-less-fat cream cheese, room temperature
• 1½ tsp vanilla extract
• ⅛ tsp salt
• 2 large eggs
• Caramel Sauce (here: http://www.foodiefunk.com/2014/10/caramel-sauce.html)

Instructions

Instead of the 12-cup muffin tin, I used a 6-cup jumbo muffin tin. There was still enough cracker crust mix and cheese cake mix to make about four more cakes. 

1. Preheat oven to 300 degrees F.
2. In a bowl, combine the melted butter, 1 tbsp sugar and graham cracker crumbs until evenly wet.
3. Coat a 12-cup muffin tin well with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300° for 7 minutes or until lightly browned. Remove from oven; cool.
4. Place brown sugar, yogurt, and cream cheese in processor, mixer or blender; process until smooth. Add vanilla, table salt, and eggs; process until smooth.
5. Spoon about 3 tablespoons batter into each muffin cup.
6. Bake at 300° for 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
7. Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.
8. In a double boiler, melt the caramel squares and milk, stirring occasionally.
9. Spoon about 1 tablespoon caramel over each cheesecake.

Based on a recipe I found at http://www.mysanfranciscokitchen.com/mini-salted-caramel-cheesecakes/