Preheat oven to 150°Celsius.
Place cupcake casings in a muffin tray.
Crush the Oreo cookies to a fine crumb. Mix in the melted butter to moisten the crumbs.
Scoop 1 tablespoon of the crumbs into each cupcake casing. Press down firmly with the back of a small spoon or the ends of the small rolling pin. Set aside.
In a separate bowl, cream softened cream cheese until creamy for 30 to 60 seconds. Scrape the sides of the bowl.
Mix the flour, salt and sugar in a small bowl and add into the creamed cheese. Beat for 20 seconds until the dry ingredients are well incorporated.
Add the vanilla extract and eggs and beat for another 20 seconds, scraping the bowl after every 10 seconds.
Fold in the cream.
Chop the Snickers chocolate into about 1cm sizes. Drop 3 pieces into each prepared cupcake casing. Top with the cream cheese filling until almost full. Place one piece of chopped Snickers in the center.
Bake the mini cheesecakes in the lowest rack in the oven with a water bath for 20 minutes.
Once baked, let them rest in the oven for about 10 minutes before removing onto a wire rack to cool completely.
Chill the cheesecakes for at least 4 hours.
Gently peel off the paper cupcake casings, starting from the sides and then the bottom.
Fill chocolate ganache and salted caramel into separate piping bags. Cut a tiny hole at the ends. Drizzle each Snickers cheesecake with chocolate gananche and caramel sauce.