Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each muffin cup in a muffin tin. Use a spoon to pack it down firmly. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.

1. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream. Beat until the mixture is smooth.
2. Assemble the mini cheesecakes: Spoon the cheesecake filling over the crusts, filling each muffin cup about ¾ full. Bake the cheesecakes in the preheated oven for 18-20 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Once cooled, chill in the fridge for at least 4 hours, or overnight, to set.
3. Prepare the topping: While the cheesecakes are chilling, toast the pecans in a dry skillet over medium heat for about 5 minutes, stirring occasionally. Once toasted, set aside. In a small saucepan, heat the caramel sauce over low heat until warmed through. Melt the chocolate chips with the heavy cream in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth and melted.
4. Assemble the topping: Once the cheesecakes are fully chilled, drizzle each one with caramel sauce, followed by a sprinkle of toasted pecans. Drizzle the melted chocolate over the top for that signature turtle effect.