Line the muffin tin with 12 cupcake liners.

In a small bowl, combine the cookie crumbs and melted butter and mix them well.

Place 1 tablespoon of cookie crumb mixture into each cupcake cup. Press the mixture down firmly and evenly to the bottom of the pan.

In a small cup, combine gelatin and 1 tablespoon of cold water. Let it sit for 5 minutes, until the gelatin absorbs the liquid completely.

Heat the milk until warm, but not hot.

Stir in chai latte mix and gelatin. Mix well till the gelatin is completely dissolved.

In a large mixing bowl with whisk attachment, or using a hand-held mixer, beat the cream cheese until fluffy, about 2 minutes.

Add powdered sugar and continue to beat until well combined, about 3 minutes.

In a separate bowl, beat the heavy cream till soft peaks form.

Then add whipped cream  and chai latte mixture into whipped cream cheese. Gently fold the mixture until smooth.

Divide the mixture into 12 cupcake cups.

Refrigerate for at least 2 hours, or overnight, to set.

Before serving, smear creamy caramel dip and sprinkle some sea salt, if desired.