Start by taking the package of Philadelphia Cream Cheese out of the refrigerator and allowing it to soften at room temperature for about 15 minutes. In a mixing bowl, combine the softened cream cheese with the graham cracker crumbs, chopped pecans, and caramel sauce. Mix until well combined and smooth.
Using a cookie scoop or small spoon, portion out the cheesecake mixture and roll it into balls, about 1 inch in diameter. Place the formed truffles on a baking sheet lined with parchment paper. Once all the mixture is rolled, place the baking sheet in the refrigerator for about 30 minutes to firm up.
While the truffles are chilling, melt the semi-sweet chocolate squares or candy melts in a microwave-safe bowl. Heat in 30-second increments, stirring in between, until completely melted and smooth.
Once the truffles have chilled, remove them from the refrigerator. Dip each truffle into the melted chocolate, using a fork to lift it out and shake off any excess chocolate. Return the coated truffles to the parchment-lined baking sheet.
After all the truffles are coated, drizzle some extra caramel sauce over the top of each truffle for that signature turtle touch. You can also sprinkle some additional finely chopped pecans for extra crunch.
Place the baking sheet back in the refrigerator for another 30 minutes to allow the chocolate coating to harden.
