Crust

• 9 Graham Cracker Cookies
• 3 tablespoons Unsalted Butter, melted

Filling

• 12 ounces Cream Cheese, room temperature
• ½ cup Light Brown Sugar, packed
• ½ teaspoon Vanilla Extract
• ¼ cup Heavy Cream
• ¼ teaspoon Salt
• ½ teaspoon Ground Cinnamon
• 1 Large Egg

Topping

• Salted Caramel Sauce, homemade or store bought
• ½ cup Pecans, chopped & toasted
• ½ cup Semisweet Chocolate Chips

1. Preheat oven to 350F; lightly grease a 12 cup mini cheesecake pan
2. Place the graham crackers in a food processor and pulse until fine crumbs
3. Add in the melted butter and pulse until moistened; divide the mixture among the cheesecake pan, 1 heaping tablespoon in each
4. Firmly press into the bottom of each cavity, a shot glass works well to do this
5. Bake the crusts for 5 minutes; remove form oven and reduce temperature to 325F
6. Making the filling: in a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy; add the vanilla, cream, salt and cinnamon; beat until smooth; add the egg and beat until just combined; divide the mixture among each cavity
7. Bake for 18 minutes or until set; let cool to room temperature; cover with plastic wrap and let chill for 3 hours or overnight
8. Making the topping: once chilled, top each cheesecake with a spoonful of caramel sauce, don’t overflow; press pecans into the caramel
9. Place the chocolate chips in a small heatproof bowl and microwave in 20 second intervals, stirring between intervals until melted
10. Transfer to a small ziplock bag and cut a small hole in one corner; drizzle the chocolate over the caramel and pecans; return to the fridge to chill until ready to serve