Easy Mini Turtle Cheesecakes

EASY MINI TURTLE CHEESECAKES
CRUST:
24 whole chocolate graham crackers, broken into pieces
8 T. butter, melted
½ c. sugar
FILLING:
3 (8-oz.) pkg. cream cheese, softened
1 c. sugar
2 eggs
1 t. vanilla
½ c. jarred salted caramel sauce
GANACHE:
12 oz. semi-sweet chocolate, chopped
¾ c. heavy cream
TOPPINGS:
1 c. pecan halves
½ c. mini chocolate chips
½ c. salted caramel sauce

1. Preheat oven 350.
2. CRUST: Line 24-cup muffin tin with liners. Pulse crackers and sugar in food processor until fine crumbs form.
3. Add butter, then pulse until well combined.
4. Distribute the crumbs among the prepared cups, about 2 T. in each and press to firm them up. Set aside.
5. FILLINGS: Beat cream cheese in electric mixer fitted with paddle attachment until smooth.
6. Mix in sugar and eggs. Add vanilla and salted caramel and mix again.
7. Distribute batter among muffin cups, about 3 T. per cup. Tap the tin on counter to distribute the batter evenly.
8. Bake, watching to make sure they do not burn, until set in middle, 15-17 minutes. Cool on wire rack, chill for 2 hours.
9. GANACHE: Place chopped chocolate in bowl and set aside. Heat cream in saucepan until warm and bubbles begin to form around edges. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
10. Place about 1 T. ganache on top of each cheesecake. Add 1 pecan half and mini chocolate chips to each one.
11. Drizzle with remaining caramel sauce.
12. Chill in fridge or freeze, uncovered for 1 hour. Transfer to airtight freezer container and freeze up to 3 months.
13. Allow to thaw at room temp for 30 minutes before serving.