1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners for easy removal.
2. In a small bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand. Divide evenly among the muffin cups and press down firmly to form the crust.
3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Mix in the vanilla extract and egg until just combined.
4. Pour the cream cheese mixture over the crusts, filling each cup about 3/4 full.
5. Drizzle a teaspoon of caramel sauce over each cheesecake and use a toothpick to gently swirl it in for a marbled effect. Scatter the chopped pecans over the top.
6. Bake in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggle.
7. Let them cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth.
9. Dip the tops of the cooled cheesecakes into the chocolate mixture, allowing any excess to drip off. Set on a parchment-lined baking sheet and refrigerate until the chocolate is set, about 15 minutes.

One tip I picked up from my mom: always taste the caramel before using it. If it’s too sweet, a pinch of sea salt can balance it beautifully.