Add the sugar to a wide-bottomed, light-colored pan and place on the lowest flame on the stove. Let the sugar heat until it has started to melt on the bottom. Stir the sugar slowly to encourage it to melt evenly.

Once the sugar has fully melted, continue to cook until it reaches a deep golden, caramel color.

Turn off the heat. Add the softened butter, and whisk it in until it has fully melted.

Add the warm cream and whisk it in. The cream will become bubbly and frothy at first, but will quickly settle and create a smooth caramel sauce.

Add vanilla and salt, and mix in.

Pour the caramel sauce into a heat-safe glass bowl or jar, and let it cool down fully at room temperature.

Add the Werther's candies to a nonstick saucepan along with the heavy cream. Cook and stir on the lowest flame until the candy has melted and a smooth sauce has formed.

Turn off the heat and stir in the salt. Transfer to a heat-safe container and let cool completely to room temperature.

Add the cookies and melted butter to a food processor and blitz until a fine crumb forms.

Divide the crumb evenly between 6 dessert cups and press down gently using the bottom of a narrow glass. Keep in the fridge while you work on the filling.

Add the room temperature cream cheese, sugar and vanilla to the bowl of a stand mixer. Whisk for 2-3 minutes until the sugar dissolves.

Add ⅓ cup of salted caramel sauce and whisk again just until combined.

In a separate bowl, whisk the heavy cream to medium peaks. Add to the remaining mixture and gently fold it in.

Divide the cheesecake mixture evenly between the dessert cups with the crust in them, and spread evenly.

Refrigerate for 4-6 hours or overnight until thoroughly chilled.

When ready to serve, remove the cheesecake cups from the fridge. Microwave the remaining salted caramel sauce for ~10-15 seconds until it becomes runny. Drizzle ~½ tbsp of the sauce onto each cup.

Optionally, whip up heavy cream to stiff peaks, and pipe it on top of the cheesecakes to decorate.

Serve cold & enjoy!