Preheat the Oven

• Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

Make the Crust

• In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
• Press about 1 tablespoon of the crust mixture into the bottom of each cupcake liner to form an even layer.

Prepare the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
• Add the sugar and vanilla extract, mixing until well combined.
• Beat in the eggs one at a time, mixing until just combined. Be careful not to overmix.
• Stir in the sour cream until smooth.

Fill the Muffin Tin

• Spoon the cheesecake filling over the prepared crusts, filling each liner about 3/4 full.

Bake the Cheesecakes

• Bake in the preheated oven for about 20-25 minutes, or until the centers are set but still slightly jiggly.
• Turn off the oven and leave the cheesecakes inside for an additional 10 minutes to cool gradually.

Cool and Chill

• Remove the cheesecakes from the oven and let them cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.

Add Toppings

• Once chilled, melt the chocolate chips in a microwave-safe bowl, stirring until smooth.
• Drizzle the melted chocolate over each mini cheesecake, followed by a drizzle of caramel sauce.
• Sprinkle chopped pecans on top for garnish.

Serve

• If desired, top with whipped cream before serving for an extra touch of indulgence.