1. Preheat your oven to 325°F and line a muffin tin with paper liners.
2. In a small bowl, mix the chocolate wafer crumbs and melted butter until combined. Press about a tablespoon of the mixture into the bottom of each muffin liner to form the crust.
3. Using a stand mixer or hand mixer, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
5. Gently fold in the flour and melted chocolate chips until just combined.
6. Spoon the cheesecake batter over the crusts, filling each liner about three-quarters full.
7. Bake for 18-20 minutes, or until the centers are set. Allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Once cooled, drizzle with caramel sauce and sprinkle with a pinch of sea salt.

One tip I learned from my mother is to always keep an eye on the cheesecakes as they bake. Oven temperatures can vary, and you want to make sure they don’t overbake. A slight jiggle in the center means they’re perfect!