Heat oven to 350°F. Spray a mini cheesecakes pan with non-stick cooking spray or place a cupcake liner in each cup of muffin pan. Let waffles stand at room temperature 10 minutes.

Place melted butter in a medium bowl. Place graham cracker crumbs and ¼ cup sugar in 2nd medium bowl. Stir to combine. Separate Eggo Homestyle Minis into 12 waffles. Dip one waffle in butter, then into crumbs to coat on all sides. Place in cup of a mini cheesecake pan or in bottom of cupcake liner. Repeat with remaining waffles. Bake 6-8 minutes. Set aside. Keep oven on.

Beat cream cheese in large mixing bowl until creamy. With mixer on low, gradually add ½ cup sugar, vanilla and eggs. Beat well. Fill each cup of the pan to just about the top. Bake 20 minutes. Cool to room temperature, then refrigerate for 1-2 hours.

To serve, peel off liners. Place 1 teaspoon caramel topping and 1 pecan on each cheesecake. Place melted chocolate in plastic sandwich bag. Clip a tiny corner and drizzle over cheesecakes. Serve cool. Store in refrigerator.