for the graham cracker crust:

In a food processor, pulse the graham crackers until finely ground. If you're doing the Oreo flavor, add the Oreos and pulse until well mixed. Transfer to a medium bowl and add melted butter and mix until smooth. Divide evenly among the mini cheesecake molds and use your fingers or a spoon to compress the crumbs to form a crust. Set aside.

for the cheesecake:

Preheat the oven to 325 degrees. In the bowl of an electric mixer, beat together the cream cheese and sour cream until smooth. With the speed on low, slowly add the sugar. Add the eggs and egg yolk one at a time, and beat until smooth, scraping down the sides of the bowl as necessary. Add the vanilla extract, lemon zest (if doing the lemon berry flavor), and salt and mix again until combined. Distribute the cheesecake evenly among the molds.

Bake for 15-18 minutes. Mine puffed up a lot and then fell after cooling, but this created the perfect little well for the toppings. Let the cheesecakes cool in the pan to room temperature, then transfer to the fridge to chill completely. Once they've been chilled for at least 30 minutes in the fridge, release the cheesecakes from the mold.

*for the salted caramel sauce:

In a medium saucepan, combine the sugar, corn syrup, and water. If you want to use a candy thermometer (I like using it with caramel to make me feel better about the whole process), place it in the pan so the tip is submerged.

Heat the mixture over medium-high heat, stirring constantly, until the sugar dissolves and the mixture is bubbling. Once the mixture is boiling, leave it alone and allow it to boil undisturbed until it turns a deep amber color (about 350 degrees on the thermometer). Your thermometer might be off, so even if it says 350 degrees, you really want to judge by color - here's a good picture of what you're looking for. Once it reaches that color/temperature, immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously, but this is normal. Use a rubber spatula or wooden spoon to stir the mixture until smooth. Stir in the salt and vanilla extract. Allow the caramel to cool to room temperature, then place about 1-2 tbsp onto each cheesecake. Sprinkle with sea salt. Store in the fridge until ready to serve.

**for the berry topping:

Combine the berries and sugar in a saucepan over medium-high heat. Cook, stirring occasionally, for a few minutes. In a small bowl mix together the cornstarch, water, and lemon juice and whisk until smooth. Add the cornstarch mixture to the blueberry mixture. Bring to a boil, then reduce the heat to a simmer and cook for 2-5 minutes more. Remove from heat and chill in the fridge until ready to use. Once topping is chilled, place about 1-2 tbsp onto each cheesecake. Store in the fridge until ready to serve.

*for the salted caramel flavor
**for the lemon berry flavor