Begin by crushing your chocolate cookies into fine crumbs. Combine the cookie crumbs with melted unsalted butter and press into the bottom of cupcake trays. Refrigerate for about 15 minutes.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, then blend in caramel sauce.

In a small bowl, stir gelatin powder into hot water and let sit for about 5 minutes until dissolved. Mix this gelatin solution into the caramel cream cheese mixture.

Whip heavy cream until stiff peaks form, then gently fold into the caramel cheese mix.

Spoon the creamy filling over the chilled cookie crusts, flattening tops. Place the cheesecakes in the freezer for at least 4 hours.

Whip together an additional cup of heavy cream with powdered sugar and vanilla until stiff peaks form. Drizzle in caramel sauce if desired.

Remove cheesecakes from molds, pipe or dollop whipped cream topping, drizzle with caramel sauce, and freeze briefly before serving.