**Prepare the Crust**

Preheat your oven to 325°F (165°C). Line a mini cheesecake or muffin pan with muffin liners. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner. Bake for 5 minutes to set the crust. Remove from the oven and let cool while preparing the filling.

**Make the Cheesecake Filling**

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the granulated sugar and vanilla extract, and continue to beat until well combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream until the mixture is smooth. Fold in the melted chocolate until fully combined and the mixture is uniform.

**Assemble the Mini Cheesecakes**

Spoon or pipe the chocolate cheesecake filling over the cooled graham cracker crusts in the muffin pan, filling each about 3/4 full. Tap the pan gently on the counter to release any air bubbles.

**Bake the Cheesecakes**

Place the muffin pan on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow the cheesecakes to cool completely in the pan.

**Prepare the Caramel Topping**

In a small saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a thick, amber-colored liquid. Carefully add the cubed butter, stirring until melted and combined. Slowly pour in the heavy cream while stirring continuously. Allow the caramel to boil for 1 minute, then remove from heat and stir in a pinch of salt. Let the caramel cool slightly until it thickens to a pourable consistency.

**Top the Cheesecakes**

Once the cheesecakes are completely cool, drizzle the caramel topping over each one. Sprinkle with toasted pecans for added crunch and flavor. If desired, add an extra drizzle of chocolate or caramel sauce for an enhanced presentation.

**Chill and Serve**

Refrigerate the mini turtle cheesecakes for at least 1 hour to allow the caramel to set. Serve chilled directly from the pan or transfer to a serving platter. Enjoy these decadent treats with friends and family!