Crust

1. Preheat oven to 350F and line cupcake pan with liners.
2. Use a food processor or a plastic bag and rolling pin to crush the graham crackers into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Press 1 tsp of graham cracker mixture in each cupcake liner pressing down evenly.Set aside.

Cheesecake Filling

1. In the bowl of an electric mixer beat cream cheese for 3 minutes. Add sugar and eggs, mixing until combined. Add sour cream and flour. Pour batter into cupcake liners until 2/3 full. I pressed Rolos into the batter some cheesecakes got 1 some got 3, all depends on how many Rolos you want.
2. Bake for 17-20 minutes, until the cheesecakes are not giggling, if the cheesecakes crack they are beginning to over bake. Let cool in pan for 1 hour and transfer to refrigerator to chill. Let cheesecakes chill in the fridge for at least 4 hours or overnight.

Topping

1. Spoon 1 tsp of salted caramel on top of cheesecake an sprinkle mini chocolate chips on.