Preheat the oven to 160°c (fan-forced). Line a muffin tin with patty pans.

Using a scone or cookie cutter, cut discs out of each stroopwafel. The discs should each be about the size of the bottom of the patty pans.

Mix together the cream cheese and sugar. Add the eggs and egg yolk, one at a time, mixing between each addition. Add the remaining ingredients and mix well.

Pour about 1/4 cup o the cream cheese mixture into the patty pans, filling until the mixture is about 5-10 mm below the rim of the patty pan.

Bake for 20 minutes or until just risen and starting to firm up in the middle. Remove from the oven and allow to cool, then refrigerate for at least 2 hours until cold.

Pour the sugar in a saucepan, then shake it so that it is an even layer.

Add the water and warm the sugar and water over medium heat until the sugar dissolves and the mix turns clear.

Increase the heat to medium-high and cook the sugar and water until it is amber coloured. This may take up to 10 minutes.

Turn the heat off and immediately add the heavy cream, stirring well, then add the butter and stir until it is well combined and the caramel is smooth.

Finally, add the vanilla extract, if desired.

Let the caramel sauce cool to room temperature, then spoon onto the top of the cupcakes to make a think layer. Add pieces of the stroopwafels to the top of the cheesecakes to decorate.