1. Scoop about 1 ½ tablespoons of the crumb mixture into each cupcake liner and press firmly using the back of a spoon.
2. Place the tin in the refrigerator to set while preparing the filling.

2. Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add the vanilla extract and continue to mix.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

3. Assemble the Cheesecakes:

1. Spoon or pipe the cheesecake filling onto the prepared crusts.
2. Smooth the tops with a spatula.
3. Refrigerate for at least 3 hours or until set.

4. Add the Toppings:

1. Once set, drizzle each mini cheesecake with caramel sauce and melted chocolate.
2. Sprinkle chopped pecans on top.
3. Finish with a pinch of sea salt flakes for a gourmet touch.

5. Serve and Enjoy:

• Carefully remove the cupcake liners before serving.
• Keep refrigerated until ready to serve.

Recipe Variations

• Oreo Crust: Swap graham crackers for crushed Oreos for a chocolatey base.
• Nut-Free Option: Replace pecans with crushed pretzels for a salty crunch.
• Vegan Version: Use vegan cream cheese, coconut whipped cream, and dairy-free chocolate.
• Mini Turtle Cheesecake Bites: Use a mini muffin tin for bite-sized treats.