Step 1: Prepare the Graham Cracker Crust

1. Preheat your oven to 325°F (160°C). This lower temperature is ideal for baking cheesecakes evenly and preventing cracking.
2. Combine graham cracker crumbs, sugar, and melted butter: In a medium bowl, thoroughly mix the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. The mixture should resemble damp sand.
3. Press into muffin liners: Line a standard 12-cup muffin tin with paper or foil liners. Divide the graham cracker crumb mixture evenly among the muffin liners, about 2 tablespoons per liner.
4. Press firmly into the bottom: Use the bottom of a glass or a measuring cup to firmly press the crumb mixture into the bottom of each liner, creating a compact and even crust.
5. Pre-bake the crusts (optional but recommended): For a crispier crust, bake the crusts in the preheated oven for 5-7 minutes. This step helps set the crust and prevents it from becoming soggy. If you skip this step, the crust will still bake along with the filling, but might be slightly less crisp.
6. Let cool slightly: Remove the muffin tin from the oven and let the crusts cool slightly while you prepare the cheesecake filling. Leave the oven preheated at 325°F (160°C).

Step 2: Make the Creamy Cheesecake Filling

1. Beat softened cream cheese and sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar together on medium speed until smooth, creamy, and completely combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. This step is crucial for a lump-free cheesecake.
2. Beat in eggs one at a time: Add the eggs one at a time, beating well after each addition until just incorporated. Be careful not to overmix at this stage, as overmixing can incorporate too much air and lead to cracking during baking.
3. Stir in sour cream and vanilla extract: Add the sour cream and vanilla extract to the mixture and stir until just combined and smooth. Again, avoid overmixing. The batter should be smooth and creamy.

Step 3: Assemble and Bake the Mini Cheesecakes

1. Pour filling into crusts: Spoon or pour the cheesecake filling evenly over the prepared graham cracker crusts, filling each liner almost to the top. Try to distribute the filling evenly for uniform baking.
2. Bake in preheated oven: Bake in the preheated 325°F (160°C) oven for 20-25 minutes, or until the edges of the cheesecakes are set and the center is just slightly jiggly. The cheesecakes should be mostly set but still have a slight wobble in the very center.
3. Turn off oven and let cheesecakes cool inside: Once baked, turn off the oven and leave the oven door slightly ajar. Let the cheesecakes cool in the oven for 30 minutes. This gradual cooling process helps prevent cracking caused by sudden temperature changes.
4. Transfer to refrigerator and chill: Remove the muffin tin from the oven and let the cheesecakes cool completely at room temperature. Then, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to fully set and chill. Chilling is essential for the best texture and flavor.

Step 4: Prepare and Add the Turtle Topping

1. Prepare toppings while cheesecakes chill: While the cheesecakes are chilling, prepare your caramel sauce, chop the pecans, and have your chocolate chips ready.
2. Drizzle with caramel sauce: Once the cheesecakes are fully chilled and set, carefully remove them from the muffin tin liners. Place them on a serving platter or individual plates. Drizzle each mini cheesecake generously with caramel sauce.
3. Sprinkle with pecans and chocolate chips: Sprinkle the chopped pecans and semi-sweet chocolate chips evenly over the caramel-drizzled cheesecakes.
4. Serve and enjoy: Serve the Mini Turtle Cheesecakes chilled and enjoy the delightful combination of creamy cheesecake and classic turtle flavors!