Preheat the oven to 350 F. Line a muffin tin with paper cupcake liners and set aside.
In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, mix together the melted butter, yellow cake mix, and 2 eggs.
Place 1 tablespoon of the cookie mixture into each muffin section. Press down mixture to create an even layer.
In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, beat together the remaining 3 eggs, cream cheese, vanilla extract, and confectioners’ sugar until completely smooth, roughly 2 minutes.
Pour 1 tablespoon of the cream cheese mixture into each muffin section, covering the cookie layer.
Bake for 14 minutes or until the edges begin turning golden brown.
Allow to cool and remove from the muffin tins.
Once they are completely cooled, cover and refrigerate.
When ready to serve, top with whipped cream and salted caramel sauce.
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks more quickly.
Place the sugar into a mixing bowl and add the heavy cream.
With a hand mixer or metal whisk, whisk the mixture just until the cream reaches stiff peaks, about 7 to 9 minutes.
Store in an airtight container for up to 10 hours.
When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.
Salted Caramel Sauce
In a medium saucepan, heat up the sugar, whisking every so often until the sugar begins to brown, clump up, and melt into a caramel colored sauce. The longer the sauce is let cooking, a deeper and more biting taste will be achieved.
Once the sugar has liquefied and began to caramelize, take it off the heat and allow to sit for 30 seconds.
Carefully whisk in the butter until combined.
Gently add the heavy cream and whisk until combined. The heavy cream will make the sauce tighten up and will appear as if you have failed. Fear not! Just keep whisking and whisking and the sauce will return to normal.
Finally, add a pinch of salt and taste for seasoning. Let cool, about 10-15 minutes, before transferring to an air-tight container for storage.