Prepare mini muffin pans with vegetable pan spray.

In medium bowl, combine cookie crumbs, butter and 2 tablespoons sugar until crumbs are evenly moistened. Press into bottom of prepared pan cavities. Refrigerate while making the filling.

Measure out 1/2 cup Salted Caramel Hot Cocoa Candy Melts Candy; set aside for drizzle

In medium microwave-safe container, combine remaining Candy Melts and cream. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until melts are almost melted. Stir thoroughly until mixture is smooth. Add gelatin and whisk until smooth. Cool slightly.

In large bowl, combine cream cheese,1/2 cup sugar, vanilla and salt. Beat on medium-high speed until light and fluffy, about 4-5 minutes. Reduce speed to low and add melted Candy Melts mixture. Scrape bottom and sides of bowl well. Increase speed to medium and beat until combined. Pour into prepared pans; smooth tops.

Refrigerate at least four hours before serving. Remove cheesecakes from pans. In small microwave-safe bowl, melt remaining candy according to package directions. Drizzle over cheesecakes and top each with whipped topping.