Crush the chocolate cookies into fine crumbs and combine with melted butter in a bowl. Press into cupcake liners in a muffin tin and refrigerate for 15 minutes.

In a mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well. Incorporate the caramel sauce until silky.

Sprinkle gelatin powder over hot water and let sit for 5 minutes to dissolve, then mix into the cream cheese filling.

Beat the heavy cream in a separate bowl until stiff peaks form. Fold the whipped cream into the caramel mixture gently.

Spoon the filling into each chilled crust and smooth the surface, then cover with plastic wrap and freeze for at least 4 hours.

Whip a small batch of cream with powder sugar until soft peaks form for topping.

Remove cheesecakes from muffin tin and drizzle warm caramel sauce over each cheesecake before serving.