Preheat oven to 350 degrees Fahrenheit. Line an eight-inch square baking pan

with a double layer of heavy duty aluminum foil, spray with cooking spray. Combine crust ingredients and press firmly into the bottom of the pan.

In a microwave-safe bowl, combine caramel and half-and-half. Microwave for one minute, stir, then continue microwaving in 30-second intervals, stirring after each, until smooth. Pour over the crust and sprinkle with pecans. Refrigerate while preparing the next layer.

Beat cream cheese mixture ingredients until smooth. Pour over the caramel layer. Bake for 35 to 40 minutes. Cool for two hours, then freeze until solid.

Lift the frozen cheesecake out of the pan using the foil. Cut into 36 small squares. Place a cooling rack over a large sheet of Gefen Parchment Paper.

In a small saucepan, melt chocolate until smooth.

Dip each square into the chocolate, then place on the rack to let excess chocolate drip off. If the squares start softening, return to the freezer briefly before continuing.