Preheat oven to 350 degrees and line a cupcake pan with cupcake liners

Using a large bowl, whisk together the flour, cocoa powder, baking soda and salt together

Using a standing mixer, beat together the butter and sugar until light and fluffy

Beat in the egg yolk, milk, and vanilla extract

Gradually mix in the dry ingredients until combined

Spoon about 1 tbsp of the batter into each cupcake liner

Bake in the oven for about 5 - 7 minutes

Set aside to cool

Bring oven temp down to 325

Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy

Beat in the sour cream, vanilla, salted caramel sauce and salt until combined

Beat in the eggs, 1 at a time until combined

Scoop about ¼ C of the cheesecake batter into the cupcake liners

Sprinkle a few pieces of the chopped snickers onto the top of the cheesecake

Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set

Allow to cool completely

Pour chocolate chips into a heat safe bowl

Using a small pot, bring the heavy whipping cream to a slow simmer

Pour heavy whipping cream over the chocolate chips and whisk until smooth

Scoop 1 ½ tbsp of ganache onto the top of the cold cheesecakes

Drizzle the caramel sauce on top of the cheesecakes

Using remaining chopped snickers, top a few onto the cheesecakes

Enjoy!