For the Crumb Base: Combine graham crumbs, toasted pecans, and light brown sugar. Whisk together. Add melted butter and mix until all crumbs are moistened. Press evenly into the bottom of 6-8 square glass jars. Chill while preparing filling.

For the Cheesecake Filling: Beat softened cream cheese and sugar until smooth and fluffy, about 3-4 minutes. Scrape down bowl. Add eggs one at a time, mixing on low just until incorporated. Add sour cream, vanilla bean paste, and salt, and mix until just combined. Tap jars on a towel-lined counter to level. Place jars on a baking sheet. Bake in a preheated 300°F oven for 25-30 minutes until edges are set but centers are slightly jiggling. Let cool to room temperature, then chill for 4+ hours or overnight.

For the Salted Caramel: In a heavy saucepan, combine sugar and water. Stir to dissolve sugar. Boil over medium-high heat *without stirring* until a deep amber color, swirling pan. Remove from heat and *slowly and carefully* whisk in warmed heavy cream (mixture will sputter). Whisk until smooth, then add butter cubes, sea salt, and vanilla extract. Cool and thicken.

To Assemble: For each chilled cheesecake, layer with a few halved cherries. Spoon or pipe cooled, thickened salted caramel over cherries, encouraging beautiful drips down the glass. Sprinkle toasted nuts. Nestle one whole cherry, small truffles, and a mint leaf. Finish with decorative caramel accents and small flowers.