Preheat oven to 325 degrees. Line a muffin tin with paper liners. Place one Oreo cookie in the bottom of each tin and set aside. Alternatively you can crush the Oreos in a bowl or your food processor and make a base of crushed Oreos like I did.

In a large bowl, whip cream cheese and sugar together until smooth.

Stir in the egg and vanilla essence. Keep Scraping the sides of the bowl and whip again until there are no lumps.

Spoon the cheesecake batter over Oreos evenly. Depending on how deep your muffin tins are, you should get anywhere from 9-12 individual cheesecakes. Top with walnuts and chocolate chips.

Bake 15 minutes or until completely set.

Bring to room temperature. Remove paper liners carefully and refrigerate until cold. To serve, place on serving platter and top with caramel sauce.