• Preheat oven to 350 degrees.
• Lightly spray the cups in your mini muffin/cupcake pan.  This is my favorite, and it's silicone, so they pop out very easily!
• Take each pre-cut square and put in cups - 1 per cup. Squish it down SLIGHTLY just so it's not hanging over any edges.
• Bake for about 12-16 minutes.
• When you take them out of the oven, push down the centers with the end of a wooden or silicone spoon to create a cup.
• Allow to cool completely.

Make the filling:

• Combine the cream cheese and powdered sugar until smooth.
• Add caramel and continue to add until it has the flavor you desire.
• Spoon the caramel cheesecake into the cooled cookie cups until they are just below the curve in the top.
• Put the whipping cream in a small bowl in the microwave, until it just starts to boil.
• Add the chocolate chips and let sit for 3 minutes.
• Stir until mixed and a smooth chocolate ganache is created.
• Spoon some ganache over each cookie up, just to the top.