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Caramel Cheesecakes

Ingredients:
19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla

Caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk

Crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter

Directions:
Preheat oven to 350F. Crush your slivered almonds. Whisk together the almond flour, almonds, salt, baking soda, cinnamon and sugar then add the butter.
Line a muffin tin with liners and push the mixture into the bottom of the liners. Bake for 10 min. Turn oven down to 300°.

Beat cream cheese, sugar, vanilla and eggs in a separate bowl. Spoon mixture into the muffin tins. Bake for 40 min.

Meanwhile, mix granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves for 13 min. (stir the first 3 min)
When ready, remove from heat and carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts.

Bring to a boil; cook 1 minute. Cool caramel to room temperature then cover and put in the fridge for 1 hour. Take cheesecakes out of the oven.

Once cool, the middle will slightly fall and this is the perfect indent for the caramel. Fill each cheesecake with about 1 tablespoon caramel. Serve and Enjoy!