Preheat the oven to 180C/350F and line a muffin tin with 8 regular muffin cases.
Stir the biscuit crumbs into the melted butter, combine well then press into the bottom of the muffin cases. Bake for 10 minutes.
Now make the cheesecake filling. Beat together the cream cheese, flour, sugar, vanilla, eggs and sour cream until smooth.
Use a ladle to divide the mixture between the 8 muffin cases. Quickly drop tiny amounts of caramel into each case (no more than a small teaspoon in each), then bake for about 20 minutes (or until the cheesecake is set but still slightly wobbly).
Let the cheesecakes cool for about half an hour, then add another small teaspoon of caramel to the top of each. Finally, chill in the fridge for at least a couple of hours before serving.