1. Prepare the Crust

• Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
• In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
• Press a small amount of the mixture into the bottom of each cupcake liner, packing it down firmly with the back of a spoon.

2. Make the Cheesecake Filling

• In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract until fully incorporated.

3. Assemble and Bake

• Spoon the cheesecake mixture over the crust in each liner, filling about three-quarters full.
• Bake for 18–20 minutes, or until the centers are set but slightly jiggly.
• Let the cheesecakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

4. Add the Turtle Toppings

• Once the cheesecakes are cool, spoon a layer of caramel sauce over the top of each one.
• Sprinkle with chopped pecans and drizzle with melted chocolate.

5. Chill and Serve

• Refrigerate the cheesecakes for at least 2 hours to set the toppings and flavors.
• Remove the liners before serving for a clean presentation.