**Make the crust:** Combine crushed biscuits, melted butter, and sugar in a bowl. Mix well until evenly moistened. Press the mixture firmly into the bottom of 6 small jars or glasses (about 6 oz capacity). Refrigerate while you prepare the filling.

**Make the salted caramel sauce:** In a medium saucepan over medium heat, combine 1/2 cup sugar and 1/4 cup water. Do not stir. Cook until the sugar dissolves and turns a deep amber color. Carefully whisk in the butter until melted and smooth. Remove from heat and slowly whisk in the heavy cream (it will bubble up). Stir in the sea salt. Set aside to cool slightly.

**Make the cheesecake filling:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the icing sugar, beating until combined. Stir in the Amarula liqueur and vanilla extract.

**Combine and chill:** In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.

**Assemble the cheesecakes:** Spoon the cheesecake filling over the biscuit crust in each jar.

**Top with caramel:** Drizzle the cooled salted caramel sauce over the cheesecake filling.

**Chill:** Refrigerate the cheesecake jars for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set.

**Garnish & Serve:** Before serving, garnish with chopped nuts or caramel candies, if desired.