Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners (this will make it easier to remove the mini cheesecakes later).
2. In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well-combined and resembles wet sand.
3. Spoon about 1 tablespoon of the crust mixture into each muffin tin. Press it down firmly using the back of a spoon or your fingers to form an even crust.
4. Bake the crusts in the preheated oven for about 5-7 minutes, or until golden and slightly set. Remove from the oven and let them cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
2. Add the granulated sugar and continue mixing until combined and smooth.
3. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and sour cream until everything is fully incorporated.
4. Spoon the cheesecake filling into the muffin cups, over the prepared graham cracker crusts. Be sure to leave a little space at the top to allow room for the caramel and pecans.
5. Bake the cheesecakes for 15-20 minutes or until the edges are set, but the center is still slightly jiggly. Don’t worry if it’s not completely firm—this is normal, and it will set up as it cools.
6. Remove the cheesecakes from the oven and allow them to cool at room temperature for 30 minutes, then transfer them to the fridge to chill for at least 1 hour (or up to overnight).

Step 3: Add the Toppings

1. Once the cheesecakes are fully chilled, drizzle each one with caramel sauce. You can either use store-bought caramel sauce or make your own by heating sugar, butter, and cream together on the stove.
2. Sprinkle each cheesecake with chopped pecans, making sure to cover the top evenly.
3. Finally, melt the semi-sweet chocolate and drizzle it over the cheesecakes for that classic turtle look. Use a spoon or a piping bag for more precision.
4. Let the chocolate set before serving, which should only take about 10 minutes at room temperature.