Components:

1. 1/2 cup crumbs from graham crackers
2. 1/4 cup of powdered sugar
3. ½ cup melted unsalted butter
4. 16 ounces of softened cream cheese
5. ½ cup of sugar, granulated
6. One teaspoon vanilla extract
7. One cup of heavy cream
8. One cup of caramel sauce, split
9. One cup of chopped pecan halves

Instructions:

• Combine the melted butter, granulated sugar, and graham cracker crumbs in a medium-sized basin. Blend until thoroughly blended.
• Partition the mixture equally among the mini cheesecake pans, ensuring that the bottoms of each are firmly pressed to make the crust. To set, put in the refrigerator.
• Cream cheese that has softened and sugar that has been granulated until smooth and creamy are combined in a big mixing basin.
• To the cream cheese mixture, add the heavy cream and vanilla extract. Beat the ingredients until it becomes frothy and properly mixed.
• Into the cream cheese mixture, fold in ½ cup of caramel sauce until well combined.