Turtle Cheesecake Tarts
1 box refrigerated pie crusts
1/2 cup dark chocolate chips
4 ounces cream cheese, softened
1/4 cup packed dark brown sugar
2 tablespoons caramel topping
1/2 teaspoon vegetable oil
2 tablespoons finely chopped pecans
Heat oven to 450 degrees F.
Unroll 1 pie crust on work surface. Roll lightly with rolling pin. Cut 12 rounds from crust with 2 1/2-inch cookie cutter. Press rounds into bottom and up sides of 12 mini muffin cups.
Repeat with remaining pie crust.
Place about 5 of the dark chocolate chips in each crust.
Bake for 6 minutes. Leave crusts in pan.
Reduce oven temperature to 375 degrees F.
In medium bowl, beat cream cheese, brown sugar, caramel topping and egg with mixer on medium speed until creamy. Spoon evenly over chocolate chips, about 1 1/2 teaspoons for each tart.
Bake at 375 degrees F for 10 to 12 minutes or until cheesecake is set.
Cool for 10 minutes and remove from pan to cooling rack.
In small custard cup or microwavable bowl, place remaining chocolate chips and oil in microwave on HIGH for 30 seconds.
Stir and microwave for another 30 seconds, or until melted.
Stir and drizzle over each cheesecake and immediately sprinkle with pecans.
Refrigerate for 2 hours before serving.