Pre heat your oven to 350 degrees. Put the softened cream cheese and the condensed milk into the food processor and mix until smooth and well combined.

While the mixer is running place 24 cupcake wrappers into muffin tins and in the bottom of each wrapper place a single nilla wafer.

Now that the milk and cream cheese is mixed add two tablespoons of dulce de leche and the rest of the ingredients. And let the mixer run until smooth.

Fill each cupcake wrapper about three quarters of the way to the top with batter and place in the oven for 20-30 minutes or until the cake is firm. In the over the cakes will rise and crack, once you put caramel on top no one will even notice the cracks. It is also normal for them to fall, that is just a cheesecake thing.

Remove from the oven and take the cakes out of the muffin tins, let them cool completely. Put the remaining dulce de leche into a small zip lock bag and snip off the corner, if the sauce is really tight warm slightly it in the microwave or by kneading the bag with your hands. Using your improvised piping bag draw decorations on the top of each cake, I also added a single salted pecan to each one.

I served the cheesecakes right out of the fridge nice and cold along side a tray of chocolate brownies, and I have to say everyone enjoyed both equally and for a non-baker that is a success.