Preheat oven to 350 degrees.
Place a muffin tin liner in muffin pans.
Separate Oreos and discard filling.
Place 1 chocolate wafer in the bottom of each liner.
In a medium bowl, combine cream cheese and sugar.
Beat with an electric mixer until smooth.
Add one egg at a time, beating between additions.
Scrape down sides of bowl.
Add vanilla and lemon juice, beat until well combined.
Spoon cream cheese mixture over wafers in tins, filling each tin 3/4 full.
Bake at 350 degrees for 15 to 20 minutes.
In a small mixing bowl, combine caramel bits and water.
Microwave on high for 1 minute, then stir.
Continue microwaving in 30 second increments, stirring each time, until melted; set aside.
Remove cheesecakes from oven and immediately sprinkle the tops with chocolate chips and pecans.
Drizzle with melted caramel.
Refrigerate for at least 30 minutes to firm up the topping.