Preheat oven to 325 Degrees Fahrenheit

Grease the crevices of a mini cheesecake pan OR line a cupcake tin with liners

In a food processor or blender, place the graham crackers and grind them until they become a fine powder. Add the melted butter and blend until combined

Place about 1 teaspoon of the cracker crumbs into each crevice of the pan. Press down with your fingers or a small shot glass to ensure that the crumbs distribute evenly onto the pan

Meanwhile, cream the cream cheese and sugar using a mixer for 3-4 minutes. Scrape down the sides of the bowl with a spatula

Add the vanilla to the mix

Add the egg and mix until the mixture becomes creamy

Pour the cheesecake mixture into the pans filling them halfway up

Bake in the oven for 20-25 minutes or until mixture sets but center still jiggles (mine took about 24 minutes)

Remove from the oven and cool on a cookie rack for 10 minutes

Place the pan in the fridge to chill for about 2 hours

In a heavy bottomed saucepan, mix the sugars, butter, salt, corn syrup, condensed milk and pecans over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 235 Degrees F. Keep mixing constantly to prevent the mixture from burning

Remove from heat and add the vanilla extract

Carefully add a spoonful of Pecan Praline on top of each cheesecake

Place the mini cheesecakes in the fridge to chill for 20-30 minutes

In the mixer, add the cream and mix until soft peaks form

Add the sugar and vanilla and mix until the cream becomes stiff

Add the cream on top of the cheesecakes using a spoon, a spatula or a piping bag fitted with a tip

Top with a pecan half

Enjoy!