Lightly coat six 4-oz. jars with non-stick spray. Mix ground chocolate crackers or wafers with butter, then add a heaping tablespoon to each jar. Push down crust into an even layer. Repeat with remaining jars and set aside.
In a large bowl, beat sugar and cream cheese until smooth. Mix in egg, then mix in chocolate, vanilla, instant coffee, and salt. Pour filling into each jar until 3/4 full and place them into slow cooker. Carefully pour hot water around the jars until they are 3/4 submerged. Cover and cook on high for 1 1/2 hours. When done, they should be solid. Remove from slow cooker and refrigerate for 2 hours.
To make salted caramel, add butter, brown sugar, heavy whipping cream, and salt to a medium saucepan. Cook over medium-low heat for 7 minutes, whisking occasionally. Add the vanilla and cook 1 more minute to thicken further. Pour caramel into a jar, then refrigerate until cold.
When ready to serve, pour salted caramel sauce and whipped cream over each cheesecake.
Notes: A rich mocha cheesecake with a crunchy chocolate crust is topped with a creamy salted caramel sauce. The cheesecakes are cooked in small jars, making perfect individual desserts for your next dinner party.
Add a dollop of whipped cream and drizzle some extra salted caramel sauce on top for an extra special treat.
Time on high 1 1/2 hour