Line the muffin tins with cupcake liners. Spread 1 teaspoon cold hot fudge sauce over top of cracker. Place cracker in paper lined muffin tin. Set aside.
FOR THE CRUMB TOPPING
In a small bowl, combine the crushed Ritz Peanut Butter Cracker Bites, flour, light brown sugar, cinnamon, and melted butter until the mixture has a “wet” look. Set aside.
FOR THE CHEESECAKE
In a large bowl, using an electric hand mixer, blend the cream cheese and sugar until creamy.
Add the egg yolk and eggs, one at a time, mixing well after each addition. Mix in sour cream, lemon juice, vanilla extract, and butter and mix until incorporated.
Pour the cheesecake batter into the paper lined muffin tin over top of the fudge topped cracker until about ¾ full. You will use approximately ⅓ cup of batter per muffin tin.
Place the cheesecakes in preheated oven and bake for 15 minutes.
Remove the cheesecakes and evenly distribute crumb topping over each individual cake. Return to the oven and continue to bake for another 25 minutes. Crumb topping will be browned and a toothpick inserted into cheesecake will come out dry.
Remove cheesecakes from oven and allow to cool completely. Once cooled, transfer to storage container and place in refrigerator and refrigerate up to 2 hours.
FOR THE CARAMEL SAUCE
In a 2 cup microwave safe glass measuring cup, add the peanut butter and caramel sauce. Microwave for 30 seconds. Remove from microwave and stir to combine. Microwave another 30 seconds, remove from microwave and stir. Drizzle the peanut butter caramel sauce over top of cheesecakes.