Preheat oven to 350 degrees and line a cupcake pan with cupcake liners.
Using a large bowl, whisk together the flour, cocoa powder, baking soda and salt together.
Using a standing mixer, beat together the butter and sugar until light and fluffy.
Beat in the egg yolk, milk, and vanilla extract. Gradually mix in the dry ingredients until combined.
Spoon about 1 tbsp of the batter into each cupcake liner.
Bake in the oven for about 5 - 7 minutes. Set aside to cool.
Bring oven temp down to 325°.
Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
Beat in the sour cream, vanilla, salted caramel sauce and salt until combined.
Beat in the eggs, 1 at a time until combined.
Scoop about ¼ C of the cheesecake batter into the cupcake liners.
Sprinkle a few pieces of the chopped snickers onto the top of the cheesecake.
Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set. Allow to cool completely.
Pour chocolate chips into a heat safe bowl.
Using a small pot, bring the heavy whipping cream to a slow simmer.
Pour heavy whipping cream over the chocolate chips and whisk until smooth.
Scoop 1 ½ tbsp of ganache onto the top of the cold cheesecakes.
Drizzle the caramel sauce on top of the cheesecakes.
Using remaining chopped snickers, top a few onto the cheesecakes. Enjoy!