1/4 cup PLUS 2 Tbsp. Country Crock® Buttery Sticks
2 Tbsp. sugar
1 bag (11 oz.) caramels, unwrapped
1/3 cup 2% milk
2 packages (8 oz. ea.) cream cheese, softened
2/3 cup sugar
1 tsp. vanilla extract
2 ounces bittersweet chocolate, melted
12 pecan halves
Preheat oven to 325°. Line 12-cup muffin pan with paper liners; set aside.
Combine graham cracker crumbs, ground pecans, 1/4 cup Country Crock® Buttery Sticks, melted, and 2 tablespoons sugar in medium bowl. Evenly spoon into prepared pan, pressing slightly; set aside.
Microwave caramels, milk and remaining 2 tablespoons Spread in microwave-safe bowl at HIGH 1 minute. Let stand 1 minute, then stir. Continue microwaving in 30 second increments until caramels are completely melted. Set aside to cool and thicken.
Meanwhile, beat cream cheese with remaining 2/3 cup sugar in large bowl with electric mixer until smooth and creamy. Add eggs, one at a time, scraping down sides of bowl. Stir in vanilla; turn into glass measuring cup. Evenly pour 1/2 of the cream cheese mixture into prepared muffin cups.
Spray tablespoon measure with nonstick cooking spray, then spoon 1 tablespoon caramel mixture into each cup, coating spoon with cooking spray as needed. Reserve remaining caramel for garnish. Top with remaining cream cheese mixture.
Bake 25 minutes or until slightly puffed. Cool 30 minutes on wire rack. Chill cheesecakes 2 hours or until cold.
Microwave remaining caramel mixture at HIGH 20 seconds or until melted. Drizzle over cheese cakes, then drizzle with chocolate and top with pecans.