Start by lining a 9-inch square baking pan with foil, ensuring that it hangs over the edges for easy removal later. Lightly spray the foil with cooking spray.

In a mixing bowl, combine the graham cracker crumbs, chopped pecans, and melted butter. Stir until evenly coated, then press firmly into the bottom of the prepared pan.

In a separate bowl, beat the softened cream cheese, sugar, sour cream, eggs, and vanilla extract until smooth and creamy, about 2-3 minutes on medium speed.

Spread the cheesecake filling evenly over the crust in the baking pan. Bake at 325°F for about 35 minutes until the center is nearly set. Allow to cool completely at room temperature.

Transfer the pan to the freezer and let it chill for at least 4 hours or overnight to firm up the cheesecake.

Once frozen, lift the cheesecake out of the pan using the foil overhang and cut into small squares, about 1.5 inches.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and shortening. Microwave in 30-second intervals, stirring until melted and smooth.

Dip each cheesecake square into the melted chocolate using a toothpick, letting excess chocolate drip off. Place on parchment paper.

While the chocolate is still soft, quickly top each dipped square with candy hearts. Allow chocolate to set at room temperature or in the refrigerator.

Once the chocolate has hardened, the mini cheesecake squares are ready to serve! Keep refrigerated or frozen until enjoyed.