• If making homemade caramel sauce, prepare it first and cool completely.
• Preheat oven to 325°. Line a cupcake pan with paper liners and set aside.

For the crust

• Mix flour, brown sugar and softened butter in a food processor until combined.
• Gently press 1 level tablespoon of crust mixture into the bottom of each cupcake liner and bake for 7-8 minutes, or until the crusts begin to brown lightly.
• While that is baking, make the filling. Cream together cream cheese, sour cream and sugar until smooth. Beat in egg, yolk and vanilla until well combined.
• Add in the cream and flour and mix until just incorporated. Don't over mix.
• Transfer the mixture to a clean food processor and pulse until absolutely no lumps are seen and mixture is very silky and smooth. About 30 seconds total.
• Once crusts are removed from the oven, allow them to cool slightly. Spoon cheesecake filling over crusts, filling about ¾ to the top.
• Spoon 1-2 teaspoon of caramel sauce on top of each and swirl around with a toothpick to create marbled effect.
• Bake for 17-20 minutes, until center is slightly firm to touch and just slightly jiggly. Allow cheesecakes to cool completely and then refrigerate for at least 3-4 hours before serving.