Preheat oven to 150°Celsius.
Place cupcake casings in a muffin tray.
Crush the digestive cookies to a fine crumb. Add sugar and melted butter and mix until the crumbs are well moistened.
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.
To make the filling, add cream cheese to a medium-sized bowl and beat until creamy for 30 to 60 seconds. Scrape the sides of the bowl.
Mix the flour and sugar in a small bowl and add into the creamed cheese. Beat for 20 seconds until the flour is well incorporated.
Add the vanilla essence and eggs and beat for another 20 seconds, scraping the bowl after every 10 seconds.
Fold in the cream.
Spoon the filling into the prepared crust until almost full.
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 before serving. Add the topping and garnish right before serving the cakes.
To make the topping, whip the cream until peaks form. Transfer into a piping bag fitted with a large star tip.
In a separate piping bag, fill in the salted caramel and snip a small hole at the tip of the piping bag.
Pipe the caramel sauce onto each mini cheesecake, dripping it onto the sides of the cakes.
Pipe a large whipped cream star on top of the salted caramel and garnish with dried rosebuds.
Serve immediately. Keep leftovers refrigerated.