Combine cookie crumbs and butter in a bowl, press into well non stick spread individual springform pans and freeze
Have caramels in a large bowl, heat cream to scalding and pour over caramels and stir until smooth. Cool to room temperature then cover and refrigerate until cold
Beat marscapone, sugar vanilla and salt until creamy, set aside
Beatcold caramel cream until it holds its shape
Fold into marscaone until blended
Fill springform pans and refrigerate until ser, at least 8 hiurs then remove springform pan
Top with whipped cream, drizzle with chocolate and caramel and add a piece of caramel bark and a raspberry.
