Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted unsalted butter until well-blended, forming a moist mixture.

Line a muffin pan with paper liners. Press the crust mixture firmly into the bottoms of each liner using a shot glass or your fingers, creating an even layer.

Bake the crusts for 5 minutes until lightly golden. Allow them to cool completely while you prepare the filling.

In another bowl, blend full-fat cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Add in vanilla extract and eggs, mixing until just combined.

Once the crusts have cooled, carefully fill each muffin cup with the cheesecake batter, leaving a little room at the top.

Place the muffin pan in the preheated oven and bake the cheesecakes for 15-17 minutes until the centers appear slightly jiggly but set.

After baking, let the cheesecakes cool to room temperature in the muffin pan for about 30 minutes, then transfer them to the refrigerator and chill for at least 4 hours.

Before serving, generously drizzle jarred caramel sauce and pour warm chocolate ganache over each cheesecake. Finish by sprinkling chopped pecans on top.