Step 1: Preheat the Oven - Start by preheating your oven to 325°F (160°C). This ensures that your cheesecakes bake evenly.
Step 2: Make the Crust - In a mixing bowl, beat together the softened butter and light brown sugar until creamy. Add in the milk and vanilla extract, mixing well. Then, add the lightly beaten egg and continue to mix until fully incorporated. In another bowl, combine the all-purpose flour, sea salt, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the mini chocolate chips and chopped pecans.
Step 3: Prepare the Muffin Tin - Line a muffin tin with parchment paper liners. This will make it much easier to remove the cheesecakes after baking.
Step 4: Fill the Muffin Tin - Scoop about 1 tablespoon of the crust mixture into each muffin cup, pressing it down firmly to create an even layer. Bake for about 10 minutes, or until the crust is set and lightly golden. Remove from the oven and let cool slightly.
Step 5: Make the Cheesecake Filling - In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the granulated sugar, mixing until well combined. Add the eggs, one at a time, mixing on low speed after each addition. Then, stir in the vanilla extract and heavy cream until the mixture is silky smooth.
Step 6: Assemble the Cheesecakes - Carefully spoon the cheesecake filling over the cooled crust in each muffin cup, filling them about 3/4 full. Bake the cheesecakes for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Remove them from the oven and allow them to cool at room temperature.
Step 7: Chill the Cheesecakes - Once cooled, refrigerate the cheesecakes for at least 4 hours, or overnight if possible. This chilling time allows the flavors to meld beautifully.
Step 8: Top with Chocolate and Caramel - Before serving, drizzle the cooled cheesecakes with caramel sauce and melted semi-sweet chocolate. Sprinkle with additional chopped pecans for that extra crunch!
