Whisk together the almond flour, almonds, salt, baking soda, cinnamon and sugar then add the butter.
Line a muffin tin with liners and push the mixture into the bottom of the liners.
Bake for 10 min.
Turn oven down to 300°.
Beat cream cheese, sugar, vanilla and eggs in a separate bowl.
Spoon mixture into the muffin tins.
Bake for 40 min.
Meanwhile, mix granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves for 13 min. (stir the first 3 min) When ready, remove from heat and carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
Cool caramel to room temperature then cover and put in the fridge for 1 hour.
Take cheesecakes out of the oven. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
Fill each cheesecake with about 1 tablespoon caramel.