Combine crust ingredients and press about 2 teaspoons into the wells of a paper-lined mini muffin/tart pan. Try to get the crumbs up the sides a bit (this will help keep the caramel filling from touching the paper which it will stick to). Bake at 350°F for 5 minutes, set aside.

Toast pecans in a dry skillet over med-high heat. Shaking pan often until fragrant and beginning to brown. Set aside to cool then finely chop.

To prepare caramel filling, in a small saucepan combine all but the nuts over low heat until melted and smooth. Stir in nuts then working quickly, spoon a small amount onto each crust – taking care not to allow the caramel to touch the sides of the paper cup (that’s why its best if you can get the crust to extend up the sides a bit).

For topping, beat cream cheese and sugar together until smooth. Add eggs in one at a time, beating well after each addition. Stir in vanilla then spoon onto each crust. In the oven it won’t rise much, so you can fill the cups almost to the top of the paper liner. Bake at 350°F for 10-15 minutes, until center is still a bit jiggly.

Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

To serve, top with extra nuts and a drizzle of GF caramel sundae topping if desired.