Preheat your oven to 325°F and prepare a muffin tin with cupcake liners.
In a mixing bowl, blend the crushed chocolate wafer cookies with brown sugar and melted coconut oil until the mixture resembles wet sand.
Firmly press about a tablespoon of this mixture into the bottom of each cupcake liner to create a sturdy base.
In a separate large bowl, use an electric mixer to beat the cream cheese until it’s fluffy and smooth.
Gradually add in the brown sugar and almond extract, mixing until fully incorporated.
Add the eggs one at a time, ensuring each one is well blended before adding the next.
Carefully fold in the chopped chocolate-covered caramel candies.
Pour the creamy cheesecake mixture over the prepared crusts, filling each liner about three-quarters full.
Bake for approximately 18-20 minutes, or until the centers are slightly firm yet still have a gentle wobble.
Allow the cheesecakes to cool in the tin for about 10 minutes, then move them to a wire rack to cool completely.
Once they have cooled, place the cheesecakes in the refrigerator for a minimum of 2 hours to set.
Before serving, top with a dollop of whipped cream for an extra touch of indulgence.