Makes approx 20 mini cheesecakes

Oven temperature 300 degrees

Ingredients

20-25 vanilla wafers, such as Nilla
1 jar Caramel ice cream topping, or caramel dip

2-8oz packages of full fat cream cheese( at room temperature)
3/4 cup sugar
2 large eggs
1/4 cup sour cream
6 oz melted semi sweet chocolate melted
3/4 cup toasted pecans
1 tsp vanilla

Prepare muffin tins with cupcake liners. I doubled up my liners and my cupcake pans to make sure that the cookie bottom of the cheesecake does not get overbaked. ( trial and error!) It also helps to put a casserole dish of water in your oven when cooking cheesecake, to help add moisture to your oven.

In electric mixer beat cream cheese until smooth while scraping the edges of the bowl as you go! This will ensure that you dont get lumps in your cheesecake! Once smooth add sugar and continue to beat until well mixed. Add eggs one at a time. Do not overmix. Add sour cream, melted chocolate, vanilla and 1/2 cup of the pecans and stir just until combined, while scraping bowl to ensure that chocolate is mixed in.

In each cupcake liner place 1 vanilla wafer and top with 1 tsp of the caramel topping. Then spoon in enough cheesecake batter to almost fill the liner. DO this until you are all out of batter.

Bake in oven for approx 15 minutes or until set. Cheesecake should have a solid jiggle when tapped. But check after 10 minutes to see how they are progressing. Cooking time depends a lot on your oven and how full your cupcakes are. They could take anywhere up from 10 to 20 minutes to cook.

Once cooked, chill on wire rack. When cooled place in fridge for a few hours. When they are fully cool you can decorate with remaining pecans and some caramel topping. I also added half of a turtle candy to mine!