Preheat oven to 325°F. Line 24 to 28 mini muffin wells (1-1/2 inches in diameter) with paper liners.
To make the crust:
Combine cracker crumbs with finely chopped pecans in a small bowl. Stir in sugar and butter until well blended. OR place all ingredients in a food processor and blend until evenly distributed.
Press an equal amount of crust mixture (about 1 teaspoon) into the bottom of each lined mini muffin well. Set aside.
To make the cheesecake:
Melt 3 ounces chocolate in microwave or small saucepan over low heat; set aside.
Beat cream cheese with mixer until fluffy. Add corn syrup, cream, egg and vanilla. Beat until smooth. Add melted chocolate; beat until blended. Spoon mixture evenly over the crusts, using about 1 level tablespoon each.
Bake 10 to 12 minutes or until centers are puffed. Cool on wire rack 30 minutes. Cover and chill for a minimum of 2 hours. Note: Cheesecake bites can be made a day ahead to this point.
Just before serving spread a small amount (about 1 teaspoon) of caramel topping over each small cheesecake. Place a pecan half in center. Melt remaining 1 ounce of chocolate; drizzle over top. Store any leftovers in refrigerator.
Recipe Tip: Recipe can easily be doubled. When baked and cooled, cheesecake bites can be frozen for up to 1 month. Defrost overnight in refrigerator. Before serving, top each with caramel topping, a pecan half and a drizzle of melted chocolate.