Preheat your oven to 325°F (163°C).

Combine chocolate cookie crumbs, melted butter, and 2 tablespoons of sugar in a mixing bowl. Press into muffin tin liners.

Beat softened cream cheese and 1/3 cup sugar in a large bowl until smooth.

Add pure vanilla extract and a large egg to the mixture, mixing well.

Pour the cream cheese mixture over the pressed crusts in the muffin tin.

Bake for 20 minutes, then remove from the oven and let cool completely on a wire rack.

Whip the cream in another bowl until stiff peaks form.

Fold the whipped cream gently into the cream cheese mixture until combined.

Melt chocolate chips with 3 tablespoons of whipping cream to create ganache.

Drizzle the ganache over the cheesecakes and sprinkle with chopped toasted pecans.

Melt Kraft caramel candies with 2 teaspoons of milk until smooth, drizzle over cheesecakes.

Chill the cheesecakes in the refrigerator for at least 30 minutes before serving.