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Line a muffin pan with 9 cupcake liners.
Mix the finely crushed digestive biscuits with the melted butter until the crumbs are evenly coated.
Divide the biscuit mixture between the liners and press firmly into the bottoms to create a compact crust. Chill while preparing the cheesecake filling.
In a large bowl, beat the cream cheese, powdered sugar, and caramel until smooth and creamy.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the caramel cream cheese mixture until thick, fluffy, and completely combined.
Divide the cheesecake filling evenly over the chilled biscuit bases and smooth the tops.
Refrigerate for at least 4–6 hours, preferably overnight, until completely firm.
For the ganache, place the dark chocolate in a heatproof bowl.
Heat the heavy cream until hot but not boiling, then pour it over the chocolate. Let it sit for 2 minutes before stirring until smooth and glossy.
Allow the ganache to cool slightly, then spoon a thick layer over each cheesecake.
Sprinkle with chocolate crunch pieces if desired, then chill again for 20–30 minutes until the topping is set.