Make the Cookie Crust

1. Preheat your oven to 375°F. Line 24 muffin tins with grease-proof paper liners.

2. In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, milk, and vanilla until light and fluffy.

3. Add the beaten egg and mix until incorporated.

4. In a separate bowl, whisk together flour, sea salt, and baking soda. Slowly mix the dry ingredients into the wet ingredients just until combined.

5. Fold in the mini chocolate chips and chopped pecans.

6. Scoop about 2 teaspoons of cookie dough into each muffin liner and press gently to form a base.

7. Bake for 8 to 9 minutes. Remove from oven and set aside to cool for 10 minutes. Lower oven temperature to 350°F.

Prepare the Cheesecake Filling

1. In a mixing bowl, beat the cream cheese and sugar until completely smooth.

2. Add eggs one at a time along with the vanilla extract, mixing until well blended.

3. Be sure to scrape down the sides of the bowl throughout the process for an even mixture.

4. Add the heavy cream and mix until the batter is smooth and creamy.

5. Divide the filling evenly among the muffin cups, adding about 3 tablespoons on top of each crust.

6. Bake for 20 to 23 minutes, or until the centers are just set with a slight jiggle.

7. Remove from the oven and let the cheesecakes cool completely on a wire rack.

Chill and Garnish

1. Cooling Time: Let the cheesecakes cool at room temperature first before transferring to the refrigerator.

2. Refrigerate for a minimum of 4 hours to allow them to set.

3. Before serving, drizzle with caramel sauce and melted chocolate. Sprinkle each one with chopped pecans for a beautiful finish.