Turtle Cheesecake Tarts

1 box refrigerated pie crusts
1/2 cup dark chocolate chipos
4 ounces cream cheese, softened
1/4 cup packed dark brown sugar
2 tablespoons caramel topping
1 egg
1/2 teaspoon vegetable oil
2 tablespoons finely chopped pecans

Heat oven to 450F degrees. 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 6 minutes. Leave crusts in pan. Reduce oven temperature to
375F degrees.

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 375F degrees for 10 to 12 minutes or until cheesecake is
set. Cool 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 secons, or until melted. Stir and drizzle
over each cheesecake and immediately sprinkle with pecans.

Refrigerate for 2 hours before serving.

This recipe can be viewed online at http://bakedchicago.typepad.com