1. Line 12-cup muffin tin with paper liners or use individual cheesecake cups.

2. Combine graham cracker crumbs, melted butter, and brown sugar in medium bowl.

3. Mix until evenly moistened and press 2 tablespoons into each cup bottom firmly.

4. Beat room temperature cream cheese in large bowl for 2-3 minutes until smooth and fluffy.

5. Gradually add powdered sugar and vanilla, beating until incorporated.

6. In separate bowl, whip heavy cream to stiff peaks.

7. Gently fold whipped cream into cream cheese mixture until combined.

8. Divide cream cheese mixture evenly among cups, filling about ¾ full.

9. Tap gently to release air bubbles and smooth tops.

10. Refrigerate for at least 3 hours or overnight until completely set.

11. Before serving, drizzle with caramel sauce and top with pecans and chocolate chips.

12. Let sit 10 minutes at room temperature before serving for best texture.