Preheat oven to 350.

In a food processor add the pretzels, flour and brown sugar. Process until just crumbs. While the food processor is running, slowly add the melted butter until well combined.

Add about 1 tablespoon of crust to each wells of a mini cheesecake pan that has been sprayed with cooking spray (if you don’t have a mini cheesecake pan, use muffin tins or mini muffin tins lined with cupcake papers). Press the crust firmly until compacted.

In the top of a double boiler over gently simmering water add the chocolate and the beer, stir until well combined and melted. Remove from heat, set aside.

In a stand mixer add the cream cheese, beat until light and creamy. Add the sugar and beat until well combined.

Add the egg, beating until well combined.

Add the flour, coco powder, salt and espresso powder, stir until just combined.

Stir in the chocolate mixture until well combined.

Add the cheesecake batter on top of the crust until wells are about 2/3 full.

Bake at 350 until the cheesecakes are set and top has puffed slightly, about 20-25 minutes (time will vary depending on the size of your mini cheesecakes).

Allow to cool to room temperature, while the cheesecakes cool a dip will form in the top.

While the cheesecakes bake, make the sauce.

In a saucepan over high heat add the sugar, beer and corn syrup. Whisk until sugar has melted, then stop stirring.

Allow to boil until dark golden brown and has reached 230 on a candy thermometer, about 6-8 minutes. Turn off heat and immediately stir in the butter and the vanilla ( mixture will bubbly up furiously). Allow to cool for about ten minutes.

Once cool, remove cheesecakes from pan (if using the mini pans, it may be necessary to run a sharp knife around the edges).

Gently spoon the caramel into the well that formed in the top of the cheesecakes.

Sprinkle with sea salt.

Refrigerate until chilled, about 2 hours.